FDF98 4

Food
Processing
Industry
FDF 98
Core
Competency
Units
NATIONAL FOOD INDUSTRY

TRAINING COUNCIL
Qualification Code
Certificate III in Food Processing FDF30198
Certificate II in Food Processing FDF20198
Certificate I in Food Processing FDF10198
© Australian National Training Authority 1

FDF 98
Communicate in the workplace
© Australian National Training Authority
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FDF 98
INDEX TO: Core Units
UNIT CODE UNIT TITLE PAGE NO.
FDF CORCOM1 A Communicate in the workplace 1
FDF CORNUM1 A Apply basic mathematical concepts 5
FDF COROHS1 A Apply safe work procedures 7
FDF CORQA1 A Apply basic quality assurance practices 11
FDF CORFS1 A Apply basic food safety practices 15
FDF OPTTW1 A Work in a team to achieve designated tasks 19
FDF OPTHS1 A Manually clean and sanitise equipment 21
FDF OPTRM1 A Conduct minor routine preventative

maintenance 25
TDT A1497 A Use basic product and store knowledge to

complete work operations 29
TDT D197 A Shift materials safely 33
TDT D297 A Use manual handling equipment 37
FDF OPTCW1 A Operate a container washing process 41
FDF CORCOM2 A Collect, present and apply workplace

Information 45
FDF COROHS2 A Implement occupational health and

safety principles and procedures 49
FDF CORQA2 A Implement the quality system 53
FDF CORFS2 A Implement the food safety plan 57
TDT K297 A Use information technology devices in

the workplace 61
FDF OPTTW2 A Participate in teams 65

FDF 98
FDF OPTNUM2 A Measure and calculate routine

workplace data 67
FDF OPTST2 A Apply sampling techniques 71
FDF OPTRT2 A Conduct routine tests 75
FDF OPTHS2 A Clean and sanitise equipment 79
FDF OPTEN2 A Implement environmental procedures 83
FDF OPTWT2 A Operate waste treatment process 87
FDF OPTRM2 A Conduct routine preventative maintenance 91
FDF OPTSG2 A Operate the steam generation process 95
FDF OPTPL2 A Plan to meet work requirements 99
TDT D397 A Handle dangerous and hazardous goods 103
FDF OPTUB2 A Load and unload bulk materials 107
TDT D497 A Load and unload goods 111
TDT D1097A Operate a fork lift 115
FDF OPTPE2 A Operate palletising equipment 119
FDF OPTOP2 A Operate pumping equipment 123
FDF CORCOM3 A Analyst and convey workplace information 127
FDF COROHS3 A Monitor the implementation of

occupational health & safety 131
FDF CORQA3 A Monitor the implementation of the

quality system 135
FDF CORFS3 A Monitor the implementation of the

food safety plan 139
FDF OPTTW3 A Facilitate teams 143
FDF OPTPT3 A Prepare for training 147
FDF OPTDT3 A Delivery training 151
FDF OPTRT3 A Review training 155

FDF 98
FDF OPTAT3 A Conduct assessment in accordance with

an established assessment procedure 159
FDF OPTNUM3 A Calculate and present statistical data 165
FDF OPTFS3 A Participate in a HACCP team 169
FDF OPTPP3 A Pest prevention and control 173
FDF OPTEN3 A Monitor the implementation of the

environmental management program 177
FDF OPTRM3 A Diagnose and rectify equipment faults 181
FDF OPTPL3 A Manage personal work priorities and

professional development 185
FDF OPTTS3 A Work with temperature controlled stock 189

FDF 98

FDF 98

FDF CORCOM1 A
Descriptor This is a core unit for all sectors of the industry. It addresses basic
communication requirements to participate effectively in a
workplace.
Range of variables
This range of variables provides further advice to interpret the scope and context of this unit of
competence. It assumes:
– Work is carried out in accordance with company procedures, licensing requirements, legislative
requirements and industrial awards and agreements
– Workplace information can include Standard Operating Procedures (SOPs), specifications,
production schedules
– Every day workplace language is used
– Communication systems reflect the culture of the workplace and the workforce
– Information may be conveyed in the form of symbols, charts, signs, pictures, single words and simple
sentences
– Information format may be verbal, written and screen-based
– Accessing information may include the ability to read information. It may also include the ability to
seek assistance to interpret information
– Typical workplace information includes work instructions, check-sheets, tally sheets, labels and
codes, materials safety data sheets (MSDSs), standard forms
– Typical subjects for communication include work roles, rights and responsibilities, employment
conditions and entitlements, company policies and codes of practice
– Interactive communication processes include active listening, turn taking, questioning and tolerating
the views of others
– Information may be recorded using symbols, letters, codes, words or short sentences
– Reporting and recording systems may be manual, print or screen-based
Element Performance criteria Evidence guide – Part A
Exchange verbal Information requirements Part A of the Evidence guide identifies the skills and
information are identified knowledge to be demonstrated to confirm
competence for this unit. Part B of the Evidence
Questions are asked to
guide outlines how this guide is to be applied. Both
seek advice and clarify
parts should be read in conjunction with the Range of
information
variables.
Interactive skills are used
to communicate effectively Demonstrated ability to:
with others – identify, access and apply information to
undertake work responsibilities
Locate and use Routine workplace texts
– communicate with people from diverse cultural
workplace information are located and used to
backgrounds and at different levels within the
obtain information required
workplace
to operate in the
workplace – provide information in the appropriate form and to
the appropriate personnel
– participate in group discussions and processes
as required
– demonstrate interactive communication
processes
– interact with others to achieve agreed outcomes
(cont.)

FDF 98

Record routine Routine data is recorded Underpinning knowledge:
workplace information to meet company – workplace structure and key personnel
requirements – personal entitlements and responsibilities
– company policies and procedures relating to own
job
– common colloquial and technical language
– sources of information and advice relating to own
job
– work procedures relating to own job
– implications of codes, entitlements, policies and
procedures for personal conduct and work
performance
Evidence guide – Part B

Assessment guide
• Assessment must take account of the food industry’s endorsed assessment guidelines and may use the
non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June
1995.
• The competencies described in this unit need to be performed over time and events, under normal
workplace conditions, having due regard for the key assessment principles of validity, reliability, fairness
and flexibility.
• Assessment should be structured on whole of work activities giving emphasis to confirming that the
assessee can achieve the workplace outcomes described in the Performance criteria, including
demonstration of the underpinning knowledge and skills contained in the Evidence guide.
• The equipment used should be the actual items described in the Range of variables and Assessment
context.
• The procedures and documentation should be those typically used in a workplace. Compliance with
statutory occupational health and safety, food safety, hygiene and environmental requirements relevant
to the food processing industry should be emphasised.
• Assessment should not require a higher level of communication competency than that specified in the
core competencies for the particular AQF level.
• Assessment should reinforce the integration of the key competencies and the food industry’s core
competencies for the particular AQF level.
Assessment context
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide
an opportunity for the assessee to participate effectively in a workplace given:
– advice on work roles and responsibilities
– advice on workplace policies, codes of practice, structure and personnel
– advice on conditions of employment and entitlements
– opportunities to interact with others using typical workplace communication processes
– related work areas and communication system
– typical workplace information
– standard forms for recording information

FDF 98
Relationship to other units

Co-requisites:
– Apply basic mathematical concepts
– Apply safe work procedures
– Apply basic quality assurance practices
– Apply basic food safety practices
Relationship to learning resources

Main learning resources:
– Industrial Communication A
– Introduction (sector specific)
Related learning resources:
– Calculations A
– Occupational Health and Safety A
– Quality Assurance A
– Food Safety A (Hygiene and Sanitation A)

FDF 98

FDF 98
Apply basic mathematical concepts
FDF CORNUM1 A
Descriptor This is core unit for all sectors of the industry. It covers the basic
mathematical applications of addition, subtraction, multiplication
and division for routine workplace tasks in the food and beverage
processing industry .
Range of variables
The range of variables provides further advice to interpret the scope and context of this unit of
– Basic arithmetic processes are addition, subtraction, multiplication and division
– calculations may include the use of whole numbers, decimals, fractions
– Product characteristics may include length, weight, capacity, time and temperature
– Routine workplace estimates and calculations requiring the application the basic arithmetic
processes may typically relate to pay, leave entitlements, shift allowances, materials usage, product
characteristics, product tallies
– Forms for recording information may include production tally sheets, statistical process sheets or
similar documentation
– Conversion charts are those in common use in the workplace
– Calculations may be made manually or by calculator
– Records may be recorded manually or through the use of computer based systems

Estimate routine Estimates are made of Part A of the Evidence guide identifies the skills
workplace measures routine workplace and knowledge to be demonstrated to confirm
measures competence for this unit. Part B of the Evidence
guide outlines how this guide is to be applied.
Both parts should be read in conjunction with the
Calculate routine Basic arithmetic processes Range of variables.
workplace measures are used to calculate
routine workplace Demonstrated ability to:
measures – estimate whole numbers
– estimate decimals
– confirm estimates by calculating
Record routine Workplace data is recorded – calculate results
workplace data on standard workplace
– use common conversion tables
forms and documents
– record information
Errors in recording
information on Underpinning knowledge:
forms/documents are – mathematical symbols and diagrams
identified and rectified – mathematical processes
– estimation processes
– purpose of forms/documents as records
(cont.)

FDF 98
Apply basic mathematical concepts

Assessment guide
1995.
and flexibility.
context.
Assessment context
Assessment must occur in a real or simulated workplace. Such an environment must provide an
opportunity for the assessee to apply basic mathematical concepts given:
– work procedures including advice on safe work practices, food safety and environmental
requirements
– work tasks requiring simple estimation and calculation
– conversion tables where required
– calculators as required
– workplace forms/documents used for recording data

Co-requisites:
– Communicate in the workplace

Main learning resource:
– Calculations A

FDF 98
Apply safe work procedures
FDF COROHS1 A
Descriptor This is a core unit for all sectors of the industry. It covers basic
occupational health and safety principles and procedures relating
to an employee’s own work.
Range of variables
production schedules and Material Safety Data Sheets
– Work may be conducted in restricted or confined spaces
– Safe work procedures relate to own work responsibilities and may include materials handling and
working with hazardous goods
– Responsibility for monitoring health and safety relates to immediate work responsibilities
– Employee and employer rights and responsibilities are those established by legislation and reflected
in company policies and procedures. This includes rehabilitation responsibilities.
– Hazards, near misses and injuries and illnesses relate to own job and immediate work area
– OHS incidents include near misses and injuries and illnesses
– Hazards relating to own and immediate work area can include:
• noise
• light
• poor ventilation
• confined spaces
• temperature
• hazardous substances
• microbiological and chemical
• working with and near moving equipment/load shifting equipment
• radiation
• stress
• high repetition work practices
• broken or damaged equipment or materials
• slippery surfaces
• manual handling
• dust
– In-house emergency services and equipment can include fire wardens, medical kits/centre, first aid
personnel, fire fighting personnel and equipment
– Safety information can include safety signs and symbols, labels, material safety data sheets, work
instructions
– Reporting of emergencies can include raising an alarm and/or reporting to designated personnel

FDF 98

Conduct work safely OHS principles and Part A of the Evidence guide identifies the skills
procedures are and knowledge to be demonstrated to confirm
demonstrated when competence for this unit. Part B of the Evidence
carrying out work tasks guide outlines how this guide is to be applied.
Appropriate personal
Range of variables.
protective clothing is
selected and fitted Demonstrated ability to:
Appropriate personal – access and apply workplace information on
protective equipment is health and safety policies and procedures
used relating to own work
– follow safe work procedures
Identify, control and Immediate work area is
report OHS hazards routinely checked for – carry out safety checks in own work area.
safety prior to This can include checking that guards are
commencing work correctly positioned and operational, safety
switches are correctly positioned and other
Hazards are reported to relevant protective equipment is in place.
appropriate personnel – follow procedures to report hazards
OHS incidents are – fit and wear appropriate personal protective
reported to appropriate clothing
personnel – use appropriate personal protective clothing
and equipment
– use hazard control equipment to control
Follow emergency Emergency situations are hazards such as containing spills
procedures identified and reported – demonstrate emergency procedures including
Emergency shut-down evacuation
procedures are followed – maintain housekeeping standards in work
according to company area
procedures
Underpinning knowledge:
Emergency and – site layout including emergency exits
evacuation procedures are
– importance of OHS to self and others
implemented according to
company procedures – roles, rights and responsibilities of self and
employer
– location of advice on OHS issues
– OHS personnel and consultative
arrangements
– typical hazards relating to own job and work
area
– first aid facilities and personnel
– reporting procedures
– use, care and storage requirements for
personal protective clothing and equipment
used
– location and use of safety alarms
– lock out, tag out and/or isolation procedures
– emergency procedures
– signage, symbols and signals relating to OHS
– storage requirements for hazardous goods
where required
– safe manual handling practices and
procedures where required
– OHS incidents including injuries, illness and
near misses, and related reporting
requirements (cont.)

FDF 98

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to follow safe work procedures given:
– OHS policy, system and procedures
– standard operating procedures and related advice on specific safe work practices company policies
and codes of practice relating to OHS
– specific advice on hazards and control procedures relevant work responsibilities
– advice on relevant legal and codes of practice relating to OHS
– work tasks to which OHS procedures are to be applied
– personal protective clothing and equipment as required
– relevant hazard control equipment
– emergency and/or evacuation procedures for the potential range of hazards
– advice on OHS-related personnel and nominated responsibilities
– storage areas for hazardous goods as required
– manual handling equipment as required

Co-requisites:

FDF 98

– Calculations A

FDF 98
Apply basic quality assurance practices
FDF CORQA 1 A
Descriptor This is a core unit for all sectors of the industry. Basic quality
assurance practices relate to monitoring quality of own work.
Range of variables
– Workplace information can include Standard Operating Procedures (SOPs), specifications and
– Responsibility for monitoring quality relates to immediate work responsibilities
– Quality standards as typically described in specifications such as raw materials, packaging and final
product specifications and work procedures
– Control points refer to those key points in a work process which must be monitored and controlled.
This includes food safety (critical), quality and regulatory control points as well as inspection points
– Routine inspections typically refer to visual inspections
– Reporting and recording systems may be manual, electronic or screen-based
Monitor quality of own Control points are Part A of the Evidence guide identifies the skills
work monitored to confirm and knowledge to be demonstrated to confirm
quality of service or output competence for this unit. Part B of the Evidence
Conduct routine Materials, equipment and Range of variables.
inspections outputs are inspected to
confirm capability to meet Demonstrated ability to:
quality requirements – access and apply workplace information on
Variation or common faults quality requirements for own work
are identified and – identify control points or inspection points for
appropriate action taken own work
Inspection results are – carry out relevant checks and inspections
recorded to meet company – identify and respond to out-of-specification or
requirements unacceptable product or services
– record and/or report corrective action
– record quality data in required format
– quality policy, procedures and responsibilities.
This includes an awareness of both the quality
system and food safety plan as they relate to
own work
– quality personnel and their respective
responsibilities. This can include internal
personnel and external auditors
– requirements of internal and external
customers
– sources of advice on quality requirements for
own work (cont.)

FDF 98

Underpinning knowledge: (continued)
– control points for own work
– monitoring procedure
– regulatory requirements as they affect own
work requirements
– process and operating parameters as they
relate to own work responsibilities
– evidence of out-of-standard or unacceptable
performance
– procedures for removing, isolating and
reporting out-of-standard or unacceptable
performance
– reporting and recording systems

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to apply quality principles and procedures to support operational work
responsibilities given:
– quality policy, system and procedures
– advice on quality and food safety legislation and codes. This can include but is not limited to food
safety, food standards and weights and measures legislation
– company codes of practice/Good Manufacturing Practice (GMP)
– work tasks and responsibilities
– documentation including specifications, work instruction and other advice on quality requirements
and procedures
– forms and systems for recording quality information

FDF 98

Co-requisites:
Related units:
Where related units form an integral part of basic quality responsibilities in the workplace, these units
should be co-assessed.

– Calculations A

FDF 98

FDF 98
Apply basic food safety practices
FDF CORFS1 A
Descriptor This is a core unit for all sectors of the industry. Basic food safety
practices include personal hygiene and conduct, food handling,
housekeeping and waste disposal related carrying out work tasks
and responsibilities.
Range of variables
requirements and industrial awards and agreement
– Responsibility for monitoring food safety relates to own work area, tasks and responsibilities
– Products/materials handled by the operator can include raw materials. ingredients, consumables,
finished product and cleaning materials
– Inspection requirements refer to those outlined in food safety plan
– Company food safety standards/hygiene are consistent with legal and quality requirements

Conduct self within Personal hygiene complies Part A of the Evidence guide identifies the skills
hygiene standards with work area standards and knowledge to be demonstrated to confirm
Clothing and equipment is
maintained to meet work
area standards
Range of variables.
Personal movement
around the workplace Demonstrated ability to:
complies with work area – inspect the work area to identify common food
standards safety hazards. This includes hazards that
can result from poor personal hygiene,
storage, handling and cleaning practices.
Handle product Product and work area are – identify common causes of food safety
hygienically inspected for signs of hazards
contamination – maintain personal conduct to minimise risk to
Product is handled to meet – food safety
hygiene standards – comply with entry and exit requirements for
moving through designated work areas of the
workplace
– use and maintain clothing / footwear and
related apparatus to meet hygiene
– requirements
– handle and store product safely
– handle and dispose of waste safely
– use cleaning equipment as required to meet
housekeeping requirements
May include:
– clean and sanitise equipment (cont.)

FDF 98

Maintain work area in Work area and equipment Underpinning knowledge:
clean and orderly state is maintained to meet – awareness of the food safety plan, its purpose
housekeeping standards and implications for own work
Waste is collected and – sources of information on food safety and
disposed of according to personal hygiene requirements such as
waste management company codes of practice
procedures – own roles and responsibilities relating to food
safety
Housekeeping equipment
and supplies are used and – food safety personnel and their respective
responsibilities. This includes own
stored according to
company procedures responsibilities and roles of both internal and
external food safety personnel.
– personal hygiene and clothing requirements
for safely moving through each work area
– clothing maintenance, laundering and storage
requirements
– personal hygiene practices including hand
washing
– procedures for reporting illness
– common types and sources of contamination
– cross-contamination risks associated with
work responsibilities
– methods and procedures to prevent
contamination
– storage and handling requirements for
materials used
– housekeeping standards including external
cleaning of equipment, maintaining a clean
and tidy work environment and keeping aisles
and pathways clear
– purpose and importance of cleaning and
sanitation procedures
– use and storage of housekeeping/cleaning
equipment
– waste collection, recycling and handling
procedures (cont.)

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to demonstrate basic food safety practices given:
– food safety policy and procedures
– food safety plan, such as a HACCP (Hazard Analysis and Critical Control Points) plan
– advice on quality and food safety legislation and codes
– company codes of practice/Good Manufacturing Practice (GMP)
– cleaning and sanitation policies and procedures
– work tasks and responsibilities
– specifications and other advice on control points and safe parameters
– work instructions and procedures
– appropriate clothing and related apparatus
– monitoring system
– reporting system

Co-requisites:
Related units:
– Clean equipment manually
– Apply basic quality assurance practices.
Where related units form an integral part of basic responsibilities in the workplace, these units should be
co-assessed.

– Calculations A
– Cleaning and Sanitation B (in part)

FDF 98

FDF 98
Work in a team to achieve designated tasks
FDF OPTTW1 A
Descriptor This is an optional unit and may apply to any sector of the
industry. It covers competencies to work in a team to achieve task
responsibilities.
Range of variables
– Teams may be a feature of work organisation or formed to address a specific function or issue
Identify work Team tasks and Demonstrated ability to:
requirements responsibilities are – complete work responsibilities within agreed
identified timelines
Personal work tasks and – identify and access assistance as required to
roles are identified achieve own work responsibilities
– apply interactive communication skills to take
Personal work tasks Personal workload is part in team processes
and roles are planned to meet task Underpinning knowledge:
completed requirements
– procedures for allocating tasks and
Assistance is requested as responsibilities
required to meet work task – team goals and personal responsibilities to
requirements contribute to these
Interactive – group processes including active listening,
communication skills turn taking, questioning and tolerating the
views of others
are used to participate
to team processes

Assessment guide
1995.
and flexibility.
context.

FDF 98
Work in a team to achieve designated tasks
Assessment context
an opportunity for the assessee to needed to participate effectively in teams given:
– opportunities to participate in team processes
– workplace advice on individual and team roles and responsibilities
– resources required to achieve personal work requirements
– sources of advice and support to achieve work requirements

Co-requisites:

– Calculations A

FDF 98
Manually clean and sanitise equipment
FDF OPTHS1 A
industry. It covers the skills and knowledge required to carry out
manual cleaning and sanitation procedures where there is no
requirement to use tools to dismantle equipment.
Range of variables
production schedules and cleaning schedules
– Cleaning materials can include cleaning and sanitising chemicals
– Equipment used to clean and sanitise depends on specific requirements and would normally include
brooms, cloths, scrapers, brushes, mops and hoses
– Services depend on specific requirements. Examples include high-pressure water or steam
– Equipment is safe to clean when it has been correctly locked out, tagged out or isolated as required
by operating procedures
Prepare materials and Materials, equipment and Part A of the Evidence guide identifies the skills
equipment for cleaning services are prepared for and knowledge to be demonstrated to confirm
use competence for this unit. Part B of the Evidence
Equipment is safe to clean
Product and cleaning Range of variables.
waste is deposited in
Demonstrated ability to:
collection area or disposed
as required – access and apply workplace information to
identify cleaning requirements
– identify the cleaning and sanitising agents
used
– handle cleaning and sanitation agents safely.
This includes following correct handling and
preparation procedures and use of
appropriate protective clothing and
equipment.
– prepare cleaners and sanitisers as required
– prepare equipment for cleaning. This includes
rendering equipment safe to clean and
clearing waste advise other work areas of
cleaning schedule and progress
– clear materials, consumables and waste in
preparation for cleaning
– advise affected work areas of cleaning
schedule and progress
– return equipment to operating order
– clean equipment as required
– maintain housekeeping standards
(cont.)

FDF 98

Collect and dispose of Waste is sorted and Demonstrated ability to: (continued)
waste collected as required – store cleaners, sanitisers and related
Waste is recycled, equipment as required
transferred for rework or – carry out relevant checks and inspections
further treatment or – record cleaning and sanitation data in
disposal as required required format
Manually clean and Equipment is cleaned and
– basic purposes of cleaning and sanitation
sanitise equipment sanitised to meet
requirements – safe handling and storage of cleaners and
sanitisers used
Equipment is prepared for – functions of cleaners, sanitisers and related
operation after cleaning equipment
and sanitation
– cleaning and sanitation requirements for work
Cleaning and sanitation area. This includes different levels of cleaning
data is recorded requirements depending on the reason for
cleaning.
– procedures for preparing cleaners and
sanitisers
– procedures for applying cleaners and
sanitisers
– types of waste generated by both the
production and the cleaning process and
related collection, treatment and disposal
requirements
– requirements to liaise/advise related work
areas
– purpose of protective clothing and equipment
– methods used to render equipment safe to
clean including lock-out, tag-out and isolation
procedures
– equipment settings required for cleaning and
for operating respectively
– inspection points for cleaning and sanitation
– regulatory requirements as they affect
immediate responsibilities for cleaning and
sanitation

Assessment guide
1995.
and flexibility.

FDF 98
context.
Assessment context
an opportunity for the assessee to manually clean the work area and equipment given:
– relevant legislation and codes such as those relating to food safety/hygiene requirements.
– other related systems such as food safety and environmental/waste management policies and plans
– cleaning schedule and related procedures, including OHS advice
– cleaners, sanitisers and related equipment
– equipment to be cleaned
– waste collection and treatment/disposal procedures
– protective clothing and equipment
– material Safety Data Sheets (MSDSs) as required
– documentation and recording requirements and procedures

Pre-requisites or equivalent:
Co-requisites:

– Cleaning and Sanitation (parts)
– Calculations A

FDF 98

FDF 98
Conduct minor routine preventative maintenance
FDF OPTRM1 A
industry. It covers the competencies to use hand and power tools
and to assist carry out minor routine preventative maintenance as
agreed in the workplace.
Range of variables
– Workplace information can include Standard Operating Procedures (SOPs), specifications routine
maintenance schedules
– Minor routine preventative maintenance covering servicing and minor adjustments/repairs to plant
and equipment will be conducted within workplace agreements
– Tools and equipment used for servicing may include small hand tools, hand held power tools, grease
guns
– Supplies for minor routine maintenance may include grease, oil, chemicals, water, steam, power, air
– Information systems may be print or screen based
Select and use hand Hand and power tools are Part A of the Evidence guide identifies the skills
operated or hand held selected according to task and knowledge to be demonstrated to confirm
power tools requirements competence for this unit. Part B of the Evidence
Tools are checked before
parts should be read in conjunction with the Range
use and unsafe and/or
of variables.
faulty items are reported
within standard procedures Demonstrated ability to:
Tools are used according to – access workplace information to identify
manufacturers’ routine preventative maintenance requirements
specifications to achieve – select, fit and use personal protective clothing
desired outcomes and/or equipment
Tools are stored safely in – prepare equipment and work area to conduct
designated location routine preventative maintenance
– select and use hand and power tools to carry
out maintenance task
– select and apply the correct lubricants in
servicing plant/equipment
– identify faults in routine preventative
maintenance
– rectify/report faulty maintenance
– clean preventative maintenance
tools/equipment
– pack/store tools in designated location
– maintain work area to meet housekeeping
standards
– report/record maintenance information as
required (cont.)

FDF 98

Undertake minor routine Routine preventative Underpinning knowledge:
preventative maintenance on equipment – purpose of routine preventative maintenance
maintenance is carried out in association – purpose and use
with fellow workers in – of common hand and power tools used in
accordance with workplace routine preventative maintenance
agreement and company
procedures – common types of grease/oil used to lubricate
equipment in work area
Grease and oil is applied as – workplace information such as lubrication
directed according to schedules
manufacturer’s – roles and relationships with others involved in
specifications and carrying out maintenance functions
maintenance schedule
– links between routine preventative
Undertake minor routine Faulty application of maintenance to other work
preventative lubricants is identified and – to be achieved by routine maintenance
maintenance reported in accordance with – common problems in conducting routine
standard procedures preventative maintenance
OHS non-compliance is – services used in preventative maintenance
identified, rectified and/or – OHS hazards and controls
reported – food safety factors in maintaining/servicing
Waste arising from routine – equipment isolation requirements
preventative maintenance – environmental issues and controls related to
is disposed according to routine preventative maintenance
company procedures – waste handling requirements
Routine preventative – plant and equipment
maintenance information is
recorded in the company
reporting system

Assessment guide
• Assessment must take into account the food industry’s endorsed assessment guidelines and may use
the non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June
1995.
• The competencies described in this unit need to be performed over time and events under normal
workplace conditions, giving due regard for the key assessment principles of validity, reliability, fairness
and flexibility.
assessee can consistently achieve the workplace outcomes described in the Performance criteria,
including demonstration of the underpinning knowledge and skills contained in the Evidence guide.
• The procedures and documentation should be that actually used in a workplace. Compliance with
statutory OHS, hygiene and sanitation and environmental provisions relevant to the food processing
industry should be emphasised.
context.
competencies for the particular AQF level with this unit.

FDF 98
Assessment context
an opportunity for the assessee to conduct minor routine preventative maintenance given:
requirements
– roles and responsibilities of workers engaged in the maintenance of plant and equipment
– tools, equipment and supplies used in minor routine preventative maintenance
– routine maintenance and lubrication schedules
– services as required for minor routine preventative maintenance
– equipment to be maintained
– relevant OHS clothing and equipment
Relationship to other units of competency

Co-requisites:

Main learning resource
– There are no specific learning resources currently available for the food processing industry
Related learning resources
– Calculations A

FDF 98

FDF 98
Use basic product and stores knowledge to complete
TDT A1497 A work operations
industry. Product and stores knowledge underpins the ability to
locate, store, handle and transfer goods and materials from stores.
Range of variables
This range of variables provides further advice to interpret the scope and context this unit of
competence. It assumes that:
– Work may be undertaken in various work areas including production, inward and outward stores
– Goods may include hazardous goods and those requiring controlled temperature storage
– Work may be carried out in the presence of moving vehicles and equipment
Locate materials and Inventory and labeling Part A of the Evidence guide identifies the skills and
goods in storage systems are used to locate knowledge to be demonstrated to confirm
facilities goods and materials within competence for this unit. Part B of the Evidence guide
storage areas outlines how this guide is to be applied. Both parts
should be read in conjunction with the Range of
Goods and materials are
variables.
physically located and
identified Demonstrated ability to:
Non-conforming materials, – access workplace information to identify location
goods or conditions are of goods and materials
identified, rectified and/or – physically locate goods
reported – identify, rectify and/or report poor storage
conditions or damaged materials/product
– types of stores and their locations
– storage systems and location advice including
maps, plans and other location guides
– product code and labeling system storage
requirements according to product type and
characteristics.
– storage requirements of commonly used products
and materials
– signage and symbols used to identify storage and
handling requirements and contents of stores
– OHS hazards including working with hazardous
goods and manual handling
– housekeeping requirements in storage areas
– stock rotation system requirements where
required
– awareness of quality assurance and food safety
issues relating to own responsibilities
– hazard and emergency control policies and
procedures
– housekeeping requirements for work area
– record keeping system

FDF 98
Use basic product and stores knowledge to complete work operations

Assessment guide
• Assessment must take account of the food industry’s endorsed guidelines and may use the non-
endorsed Assessment Framework for the Food and Beverage Processing Industry.
• The competencies described in this unit need to be performed over time and events, under
normal workplace conditions, having due regard for the key assessment principles of validity,
reliability, fairness and flexibility.
• Assessment should be structured on whole of work activities giving emphasis to confirming that
the assessee can achieve the workplace outcomes described in the Performance criteria,
including demonstration of the underpinning knowledge and skills contained in the Evidence
guide.
• The equipment used should be the actual items described in the Range of variables and
Assessment context.
• The procedures and documentation should be those typically used in a workplace. Compliance
with statutory occupational health and safety, food safety, hygiene and environmental
requirements relevant to the food processing industry should be emphasised.
• Assessment should not require a higher level of communication competency than that specified in
the core competencies for the particular AQF level.
Assessment context
Assessment of this unit must occur in a typical workplace. If this is not possible, a simulated
environment can be used. Such an environment must provide an opportunity for the learner to locate
goods in storage areas given:
requirements. This includes legal requirements where they apply.
– goods identification numbers and codes
– location advice which can include maps and plans of storage areas
– storage facilities
– materials and goods to be stored/located
– storage systems, processes and documentation
– documentation and record keeping system

Co-requisites:

FDF 98

– Materials Handling A
– Calculations A

FDF 98

FDF 98
Shift materials safely
TDT D197 A
industry. It covers manually shifting materials.
This unit is equivalent to the Transport and Distribution Training
Australia unit, Shift materials safely.
Range of variables
– Loads may include hazardous goods
– Loads or materials transferred may be packaged, loose or liquid form
– Manual handling techniques include lifting, lowering, carrying, pushing and pulling. It may also
include team lifting.
– Materials may be loaded into process or packing equipment

Confirm load relocation Characteristics of goods or Part A of the Evidence guide identifies the skills
requirements materials to be relocated and knowledge to be demonstrated to confirm
are identified to determine competence for this unit. Part B of the Evidence
risk factors guide outlines how this guide is to be applied.
Both parts should be read in conjunction with
Destination and space
the Range of variables.
storage requirements are
confirmed Demonstrated ability to:
Routes to be followed are – access workplace information to identify
confirmed to minimise risk materials movement requirements
factors – follow safe routes
Manual handling – use appropriate manual handling
techniques appropriate to techniques to shift materials. This can
load shifting are identified include team lifting techniques where
appropriate
Points of balance are – identify, remove and/or report any out-of-
estimated specification or poor quality goods or
Risks to self arising from packaging
manual handling is – complete relevant workplace records
identified – maintain work area to meet housekeeping
standards (cont.)

FDF 98

Relocate load Goods or materials are Underpinning knowledge:
transported using – site/work area layout
appropriate manual – OHS hazards and controls, specifically
handling techniques manual handling techniques
Relocation of goods or – signage and symbols used to identify
materials is achieved storage and handling requirements and
without damage to goods, contents of stores
personnel, equipment or – manual handling requirements and
property techniques
– personal risks and capacity
– awareness of quality assurance and food
safety issues relating to materials handling
responsibilities
procedures

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to shift loads manually given:
– work procedures including advice on safe work practices and relevant food safety requirements. This
includes legal requirements where they apply.
– materials/goods to be shifted
– shifting requirements and procedures
– access to team support to undertake manual handling tasks as required

FDF 98
Use manual handling equipment

Co-requisites:

– Calculations A

FDF 98

FDF 98
TDT D297 A
industry. It covers the shifting of materials using mechanical aids.
Australia unit, Use manual handling equipment.
Range of variables
– Load shifting equipment can include pallet jacks, trucks and trolleys
– Loads may include hazardous goods
– Loads or materials transferred may be packaged, loose, liquid or hazardous or dangerous

Relocate load Characteristics of goods or Part A of the Evidence guide identifies the skills
materials to be relocated are and knowledge to be demonstrated to confirm
identified to determine risks. competence for this unit. Part B of the Evidence
Destination and space/storage
Both parts should be read in conjunction with
requirements are confirmed
Routes to be followed are
confirmed to minimise risk factors
– use company documentation to identify
Points of balance are estimated materials movement requirements
Equipment is checked to confirm – check that equipment capacity is suited to
suitability for task, availability and the load shifting task
readiness for use – check that equipment is available, safety
features are fitted where required and
Goods or materials are equipment is ready for use
transported using load shifting – set up and operate equipment safely
equipment – follow safe routes
Relocation of goods or materials – identify and report faulty equipment
is achieved without damage to – complete relevant workplace records
goods, personnel, equipment or – maintain work area to meet housekeeping
property standards (cont.)

FDF 98

– site/work area layout
– load limits for mechanical lifting aids and
equipment used in the workplace
– OHS hazards and controls associated with
operating load shifting equipment
– signage and symbols used to identify
storage and handling requirements and
contents of stores
– materials movement requirements and
procedures
– acceptable quality for packaged product
and/or materials
– awareness of quality assurance and food
safety issues relating to own responsibilities
procedures

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to shift loads using mechanical aids given:
– work procedures including advice on safe work practices and relevant food safety requirements. This
includes legal requirements where they apply.
– goods to be shifted
– shifting equipment
– equipment operating procedures

Co-requisites:

– Calculations A

FDF 98

FDF 98
Operate a container washing process
FDF OPTCW1 A
Descriptor This is an optional and may apply to any sector of the food
processing industry. It involves preparing, loading, operating,
inspecting, maintaining and shutting down the container washing
process within quality requirements and standard operating
procedures
Range of variables
requirements and industrial arrangements
– Workplace information can include Standard Operating Procedures (SOPs), specifications and
– Container washing systems may include washing equipment and accessories
– Confirming equipment status involves checking that hygiene and sanitation standards are met, all
safety guards are in place and equipment is operational
– Containers refer to bottles, cans and any other receptacle processed through the washing system
– Services may include power, water, steam
– Monitoring the process may involve the use of production data such as performance control charts
– Process operation and monitoring functions may be manual or involve the use of a process control
system
This includes food safety (critical) quality and regulatory control points as well as inspection points

Prepare the container Materials are confirmed Part A of the Evidence guide identifies the skills
washing process for and available to meet and knowledge to be demonstrated to confirm
operation production requirements competence for this unit. Part B outlines how this
guide is to be applied. It should be read in
Services are confirmed as
conjunction with the Range of variables.
being ready for operation
Equipment is checked to Demonstrated ability to:
confirm readiness for use – access workplace information to identify
production requirements for the container
The container washing washing process
process is set to meet
– select, fit and use personal protective clothing
production requirements
and equipment
The container washing – interpret the washing schedule
process is started up – confirm supply of necessary materials and
according to company services to the container washing process
requirements
– confirm equipment status and condition
– set up and start up the process. This can
involve the use of process control systems
(cont.)

FDF 98
Collect, present and apply workplace information

Operate and monitor Control points are Demonstrated ability to: (continued)
the container washing monitored to confirm that – monitor the container washing process and
process performance is maintained equipment operation to identify out-of-
within specification specification results or non-compliance. This
Container washing meets could include:
specifications ¾ flow rates/quantity
Equipment is monitored to ¾ containers faults
confirm operating condition ¾ equipment faults
¾ services faults
Out-of-specification
product, process and – monitor supply and flow of containers to and
equipment performance is from the container washing process
identified, rectified and/or – take corrective action in response to out-of-
reported specification results or non-compliance
– report and/or record corrective action as
required
Shut down the container Container washing process – load containers into the washing process
washing process is shut down according to – handle washed containers according to
type of shutdown hygiene and sanitation requirements
Equipment and work area – maintain a washing system free of physical,
meet cleanliness standards chemical and biological contaminants
Waste arising from – implement container changeovers
shutdown activity is – sort, collect, treat, recycle or dispose of waste
disposed according to – shut down container washing equipment in
company procedures response to emergency situation
– shut down container washing equipment in
Record workplace Workplace information is
response to routine shutdown requirements
information recorded in appropriate
format – prepare container washing equipment for
cleaning
– flush, sanitise and check operational lines and
equipment
– wash the equipment
standards
– record workplace information
May include the ability to:
– take samples and conduct tests
– carry out routine maintenance
– purpose and basic principles of the container
washing process
– relationship between the container washing
process and other aerated water processes
– stages and changes which occur during
container washing
– requirements of the container washing
process
– types of containers and their washing
requirements
– microbiological considerations in container
washing (cont.)

FDF 98

Underpinning knowledge: (continued)
– effect of container washing process on the
end product
– quality characteristics to be achieved (cont.)
– process specifications, procedures and
operating parameters
– significance and methods of monitoring
control points within the container washing
process
– equipment and instrumentation components,
purpose and operation
– services used in container washing process
– common causes of variation and corrective
action required
– OHS hazards and controls
– lock out and tag out procedures
– procedures and responsibility for reporting
problems
– environmental issues and controls
– shutdown and cleaning requirements
associated with changeovers and types of
shutdowns
– waste handling requirements and procedures
– recording requirements and procedures
May include:
– sampling and testing procedures
– routine maintenance procedures

Assessment guide
• Assessment must take into account the food industry’s endorsed assessment guidelines and may use the
non-endorsed Assessment Framework for the Food and Container washing processing Industry NFITC
June1995.
and flexibility.
statutory OHS, hygiene and sanitation and environmental provisions relevant to the food container
washing processing industry should be emphasised.
context.

FDF 98
Assessment context
an opportunity for the assessee to operate a container washing process given:
requirements
– container washing schedule
– materials data safety sheets where appropriate
– specifications, control points and container washing processing parameters
– container washing equipment and accessories
– services as required
– relevant work areas and communication system
– routine preventative maintenance schedule as required
– cleaning standards and schedules
– sampling and testing schedules as required
– reporting/recording systems and processes

Co-requisites:

– Container Washing (Aerated Waters)
– Calculations A

FDF 98

FDF 98
FDF CORCOM2 A
Descriptor This is a core unit for all sectors of the industry. It covers the
identification, collection and presentation of information to convey
meaning to others. It includes participation in group processes.
Range of variables
– Workplace information can include Standard Operating Procedures (SOPs), specifications, production
schedules and batch/recipe instructions
– Typical subjects for communication include work roles, rights and responsibilities, employment
conditions and entitlements, company policies and codes of practice
– Every day workplace language is used. This may include commonly used technical terms.
– Information may be conveyed in verbal, written and screen-based forms appropriate to the audience
and the purpose of information
– Typical workplace information includes work instructions, check-sheets, tally sheets, labels and
codes, materials safety data sheets (MSDSs), standard forms
– Interactive communication processes include active listening, turn taking, questioning and tolerating
the views of others

Select and present Information requirements Part A of the Evidence guide identifies the skills
verbal information are identified and knowledge to be demonstrated to confirm
Information is collected,
assessed and structured
to convey meaning to
Range of variables.
others
Interactive skills are used Demonstrated ability to:
to communicate effectively – access workplace information relating to work
with others responsibilities
– select appropriate methods to communicate
Use and maintain Routine workplace texts with people from diverse cultural backgrounds
workplace information are used to obtain – structure information in a logical sequence
information required to – ascertain or clarify information by asking
operate in the workplace questions
Information is recorded in – present information appropriate to audience
standard formats and information purpose
– participate in group discussions and
processes as required
– demonstrate interactive communication
processes
– interact with others to achieve agreed
outcomes
– respect and, where appropriate, represent the
views of others
– record information in required format/s (cont.)

FDF 98

– common colloquial and technical language
– sources of information and advice relating to
work responsibilities
– methods of accessing, recording and storing
workplace information including print and
screen based systems
– formal and informal communication systems
– group processes including basic facilitation,
negotiation and conflict resolution

Assessment guide
1995.
and flexibility.
context.
statutory occupational health and safety, food safety, hygiene and environmental requirements relevant to
the food processing industry should be emphasised.
Assessment context
an opportunity for the assessee to identify and collect relevant information and convey information to
others given:
– typical group forums which can include work groups and committees
– information systems and procedures
– standard forms and equipment (as required) for recording workplace information

FDF 98

Co-requisites:
– Implement occupational health and safety principles and procedures
– Implement the quality system
– Implement the food safety plan
Related units:
– Participate in teams
Where related units form an integral part of communicating in the workplace, these units should be co-
assessed in the workplace

– Industrial Communication B
– Occupational Health and Safety B
– Quality Assurance B
– Food Safety B (Hygiene and Sanitation B and C)

FDF 98

FDF 98
Implement occupational health and safety principles
FDF COROHS2 A
and procedures
Descriptor This is a core unit for all sectors of the industry. It covers
occupational health and safety principles and procedures related
to work responsibilities at this AQF level.
Range of variables
– Workplace information includes advice on OHS which may be contained in documents such as
standard operating procedures and Material Safety Data Sheets
– Health and safety requirements as typically described in work procedures or related OHS-specific
procedures. Workplace information includes advice on OHS which may be contained in documents
such as standard operative procedures and materials safety data sheets
– Work may be conducted in restricted or confined spaces and may include operation and adjustment
of equipment
– Responsibility for monitoring health and safety relates to a work function, process or sub-system
– Hazards, near misses and injuries and illnesses typically relate to own job and work area
– OHS policies and procedures are developed by management in consultation with the workforce and
consistent with legislative requirements
– Involvement in continuous improvement can include participation in structured improvement programs
and day-to-day problem solving
– Investigation responsibilities relate to own work area and are typically carried out with support
– Reporting of emergencies can include raising an alarm and/or reporting to designated personnel in
appropriate format

Follow safe work OHS principles and Part A of the Evidence guide identifies the skills and
procedures relating to procedures are knowledge to be demonstrated to confirm
own work demonstrated when competence for this unit. Part B of the Evidence
carrying out work tasks guide outlines how this guide is to be applied. Both
Appropriate personal
of variables.
protective clothing is worn
Appropriate personal Demonstrated ability to:
protective clothing is used – access workplace information on health and
safety policies and procedures
OHS incidents are
reported in required format – follow safe work procedures
– select and use appropriate personal protective
clothing and equipment
– select and use hazard control equipment
– contribute to review and development of advice
on appropriate OHS procedures
– identify and respond to typical emergency
situations
– select, fit and wear appropriate personal
protective clothing (cont.)
FDF 98
Implement occupational health and safety principles and procedures

Contribute to Work area is routinely Demonstrated ability to: (continued)
continuous checked and monitored for – maintain housekeeping standards in work area
improvement in OHS safety prior to – use communication systems and consultative
practice commencing work processes to consult others on OHS issues
Relevant health and safety – apply basic problem solving skills to investigate
hazards are identified, and identify causes of OHS incidents
removed and reported – record workplace information
Procedures for assessing Underpinning knowledge:
risk and removing or
– location of advice on OHS issues
controlling hazards are
followed – typical hazards relating to work area
– safe work procedures relating to work
responsibilities
Follow emergency Emergency situations are – basic concepts of hazard identification, risk
procedures identified and reported assessment and control options
– current technical knowledge related to OHS
Emergency shut down
associated with work responsibilities. Where
procedures are followed
appropriate, this includes safe work procedures
according to company
for working in confined spaces
procedures
– reporting procedures
Emergency and – use, care and storage requirements of personal
evacuation procedures are protective clothing and equipment used
implemented according to
– emergency, equipment shut down and
company procedures
evacuation procedures
– storage requirements for hazardous goods
used in the work area
– safe manual handling practices and procedures
where required
– OHS incidents including injuries, illness and
near misses, and related reporting
requirements
– communication systems and consultative
arrangements

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to apply OHS principles and procedures when carrying out work given:
– OHS policy, system and procedures
– standard operating procedures and related advice on specific safe work practices company policies
and codes of practice relating to OHS
– advice on relevant legislation and codes of practice relating to OHS
– work area or process in which OHS procedures are to be implemented
– personal protective clothing and equipment as required
– relevant hazard control equipment
– consultative forums relating to OHS
– storage areas for hazardous goods as required
– manual handling equipment as required

Co-requisites:
– Collect, present and apply workplace information
Related units:
Where related units are required to support occupational health and safety responsibilities in the
workplace, units should be co-assessed.

– Cleaning and Sanitation

FDF 98

FDF 98
FDF CORQA2 A
Implement the quality system
Descriptor This is a core unit for all sectors of the industry. It covers the
application of quality principles and system requirements when
carrying out work responsibilities.
Range of variables
– Quality standards as typically described in specifications such as raw materials, packaging and final
product specifications, work orders and work procedures
– Responsibility for monitoring quality relates to a work process or sub-system
This includes food safety (critical), quality and regulatory control points
– Monitoring quality includes observation and other checks or inspections to confirm that the work
output meets specification or quality standard. This can include the use of data collection and analysis
tools such as control charts

Monitor quality in work Work processes are Part A of the Evidence guide identifies the skills
area or sub-system monitored to confirm and knowledge to be demonstrated to confirm
quality of output and/or competence for this unit. Part B of the Evidence
service guide outlines how this guide is to be applied.
Materials and equipment
Range of variables.
are inspected to confirm
capability to meet quality Demonstrated ability to:
requirements – access workplace information relating to
Variation or common faults quality responsibilities
are identified and removed – maintain quality of work within the work area
or reported or sub-system
Non-conformance is – monitor quality of output. This can include
identified and corrective monitoring control points.
action is taken – collect and analyse quality data to identify
Inspection results are variation
recorded according to – determine when and how to make
company procedures adjustments to maintain output within
specified parameters
Contribute to Barriers to improved – take corrective action as required
continuous quality performance are
– follow procedures to isolate or quarantine
improvement identified
non-conforming product
Likely causes are – identify barriers and solutions to improved
identified and investigated performance (cont.)
Solutions are identified
and implemented or
reported

FDF 98

– quality policy, procedures and responsibilities.
This includes an understanding of the
relationship between the quality system and
food safety plan
– procedures for monitoring conformance to
quality specifications
– regulatory and food safety requirements
– equipment and instrumentation calibration
requirements
– procedures for adjusting systems and
processes to meet quality requirements
– procedures to remove, isolate and report out-
of-standard or unacceptable performance
– methods for systematically investigating and
responding to problems
– control points and their potential impact of
work systems and processes
– the methods used to monitor each control
point
– difference between critical, quality and
regulatory control points
– methods for analysing and interpreting quality
data
– procedures for identifying and quarantining
product

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to apply quality principles and procedures to support operational work
responsibilities given:
– food safety plan
– work process or sub-system
– documentation including specifications, work instruction and other advice on quality requirements
– process parameters
– quality monitoring system

Co-requisites:
Related units:
– Conduct routine tests
– Apply sampling techniques
– Clean and sanitise equipment
Where related units are required to support quality responsibilities in the workplace, units should be co-
assessed.


FDF 98

FDF 98
Implement the food safety plan
FDF CORFS2 A
Descriptor This is a core unit for all sectors of the industry. A food safety plan
is based on Hazards and Critical Control Points (HACCP).
Range of variables
– Workplace information can include Standard Operating Procedures (SOPs), specifications and food
safety plan advice
– Responsibility for monitoring food safety relates to work area, section or sub-system and is guided by
the food safety plan
– Products/materials handled by the operator can include raw materials. ingredients, consumables and
finished product
– Control points, inspection and test requirements refer to those outlined in food safety plan
– Company food safety standards are consistent with legal and quality requirements
– Examples of food safety hazards depend on work context and can include time, temperature, pH and
water activity
– Contribution to continuous improvement is typically undertaken in consultation with the HACCP team

Monitor food safety in Critical control points are Part A of the Evidence guide identifies the skills
work area or sub- monitored to control food and knowledge to be demonstrated to confirm
system safety risk competence for this unit. Part B of the Evidence
Out-of-control processes
or situations are identified
Range of variables.
and corrective action is
taken Demonstrated ability to:
Food safety information is – access workplace information relating to food
recorded to meet company safety responsibilities
requirements – monitor critical control points to identify food
safety risks. This can include carrying out
Contribute to Potential sources of food
checks, inspections and tests.
continuous contamination are
improvement identified and reported – Investigate contamination events
– follow procedures to remove and isolate
Conditions which promote suspect product and/or implement other
microbial growth are necessary corrective action
identified
– identify, remove and/or report common
Situations which present a causes of contamination
food safety risk are – take action to prevent contamination from
identified, rectified and/or – occurring or recurring
reported
– record information in reporting system (cont.)

FDF 98

– food safety policies, plans and responsibilities
This includes an understanding of the
relationship between the quality system and
food safety plan and audit requirements
– basic understanding of the characteristics of
materials, product and processes used to
carry out work responsibilities
– common food safety hazards. This includes
conditions conducive to microbial growth and
known allergens associated with food handled
and processed
– common types of physical, chemical and
micro-biological agents which can
contaminate food
– conditions which can cause physical,
chemical and micro-biological contamination
– common causes and evidence of cross-
contamination
– pest prevention and control methods used in
the workplace. This includes correct storage
practices
– safety limits/parameters for each critical
control point
– regulatory requirements

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to follow procedures to implement a food safety plan given:
– food safety policy, system and procedures
– pest control plan and procedures
– cleaning and sanitation policies and procedures
– specifications and other advice on control points and safe operating parameters
– work instructions and procedures
– appropriate clothing and related apparatus

Co-requisites:
Related Units:
– Cleaning and sanitation
Where related units form an integral part of implementing the food safety plan in the workplace, these
units should be co-assessed.


FDF 98

FDF 98
Use information technology devices in the
TDT K297 A workplace
industry. This unit applies to employees who use computers as
part of work processes.
Range of variables
– Information technology includes a range of computer-based devices used to enter, edit, store, and
retrieve data in the workplace
– Equipment set up can include confirming that the system is turned on, selecting appropriate software
or menus, setting up printing equipment where required
– Data access and/or entry typically involves the use of menus, prompts and codes. Equipment can
include use of a mouse, touch screens, keyboards and control panels
– Consumables can include ink, cartridges and paper

Set up information Equipment is confirmed Part A of the Evidence guide identifies the skills and
technology devices as operational knowledge to be demonstrated to confirm
Consumables are
checked and replenished
as required
of variables.

FDF 98
Use information technology devices in the workplace
Input, store and retrieve Data is accessed as

data required Demonstrated ability to:
– identify, set up or confirm operation of information
Data is entered to meet technology devices
work requirements – select, enter or retrieve data as required by work
Data is filed and/or procedures, consistent with equipment operating
retrieved to meet work advice
requirements – maintain data base according to system and
company requirements
Security procedures are
– recognise and rectify and/or report system faults
followed as required
– purpose and application of information technology
– information technology components and their
function. This can include the mouse, keyboard,
screen and control panel
– basic principles of data entry, storage and
retrieval using information technology
– software functions including codes, prompts,
menus as required to perform work tasks
– operating procedures to set up and use
information technology
– OHS issues associated with the operation of
information technology devices. This includes an
awareness of relevant ergonomic factors
– security and data management procedures
– basic troubleshooting procedures (cont.)

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to use information technology given:
– information technology devices typically used in the workplace
– procedures for setting up, operating and maintaining data bases using information technology

FDF 98
– typical work tasks requiring the use of information technology devices

Co-requisites:

– No food-specific learning resource has been developed at this stage

FDF 98
Use information technology devices in the workplace


FDF 98

FDF 98
Participate in teams
FDF OPTTW2 A
industry. It covers competencies to participate effectively in team
processes.
Range of variables
– Team practices and work allocation occur within the context of competency and licensing
requirements and industrial agreements
– Achieving team goals typically involves co-operation with own team members and with other teams
and work areas
Contribute to team Team goals and Part A of the Evidence guide identifies the skills
objectives performance indicators are and knowledge to be demonstrated to confirm
identified and clarified competence for this unit. Part B of the Evidence
Tasks required to achieve
goals and performance
of variables.
standards are identified
Personal work tasks and Demonstrated ability to:
roles are negotiated to
– complete work responsibilities within agreed
ensure team goals and
timelines
performance standards
are met – assess time and other resource requirements
related to achieving own work responsibilities
– identify problems and request assistance in a
Work tasks and roles Personal workload is timely manner
are completed to meet planned to meet team
– exchange constructive feedback with team
team requirements goals and performance
members
standards
– participate effectively in team processes. This
Timely requests are made includes working with own team members and
for assistance as required with other teams and work areas
to meet team goals and – support other team members to achieve team
performance standards goals
Assistance is provided to Underpinning knowledge:
other team members to – procedures for establishing team goals and
achieve team goals and performance standards
performance standards – methods used to measure achievement of

FDF 98
Participate in teams
Participate in planning Resource implications of personal and team goals. Examples of

and developing team team goals and targets are personal measurement can include
resources identified achievement of work outcomes and
performance appraisal systems. Examples of
Personal skills are team measures can include performance
assessed to identify match indicators
with team skill needs – team goals and personal responsibilities to
contribute to these
– group processes including basic facilitation,
– competency identification and training
arrangements (cont.)

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to needed to participate effectively in teams given:
– opportunities to participate in team processes
– workplace arrangements for establishing company, workplace and team goals
– methods used to measures and report on performance against target
– resources required to achieve personal work requirements
– workplace training arrangements

Co-requisites:

FDF 98


– Work Team Communication

75
Measure and calculate routine workplace data
FDF OPTNUM2 A
industry. It covers calculating and recording workplace
measurements commonly used in the food and beverage
processing industry, including the use of measuring instruments.
Range of variables
– The measuring devices may typically include scales, vernier callipers, meters, gauges
– The arithmetic processes are addition, subtraction, multiplication, division
– Performance measures include percentage, ratio and proportion
– Product characteristics may include weight, volume, temperature and length
– Typical of the charts used to record information is a Statistical Process Chart or similar record
– Records may be recorded manually or through the use of computer based systems and be in print
form and/or in an electronic system

Use routine Measuring instruments are Part A of the Evidence guide identifies the skills
measuring selected and used to and knowledge to be demonstrated to confirm
instruments measure common competence for this unit. Part B of the Evidence
workplace units guide outlines how this guide is to be applied.
Faults with measuring
Range of variables.
instruments are
identified and reported Demonstrated ability to:
according to standard – select and operate instruments to measure
procedures dimensions
– identify routine faults in measuring
Calculate routine Basic arithmetic processes instruments
workplace measures are used to calculate – calculate results using whole numbers
routine workplace – calculate results using simple fractions
measures of product – calculate results using decimals
characteristics – calculate percentages
Calculations are verified by – calculate ratios
using estimating techniques – calculate proportions
– verify calculations
– record information in required format
– interpret graphs/charts
– identify deviations in performance (cont.)

FDF 98

Calculate performance Percentages, ratios and Underpinning knowledge:
measures proportions are calculated – purpose of measuring instruments
to derive information about – units of measurement
workplace requirements – principles of measurement
and performance
– relationship between different measurement
Deviations in performance scales
are identified and – use of percentages, ratios and proportions
measured to determine the
– mathematical symbols and diagrams
extent of variation
– mathematical processes
Record routine workplace Results are recorded on – estimation processes
data standard graphs/charts – purpose of graphs/charts
Errors in recording – presentation of mathematical data for use in
information on charts are the workplace
identified and rectified
Graphs/charts are
interpreted to identify
trends and variations

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to measure and calculate routine workplace data given:
– work procedures including advice on safe work practices, food safety and environmental requirements
– work tasks requiring estimation and calculation
– conversion tables where required
– workplace forms/documents/charts/graphs used for recording data
– measuring instrumentation
– statistical process control charts or similar records

FDF 98

Co-requisites:

– Calculations B
– Calculations C (part)

FDF 98

FDF 98
Apply sampling techniques
FDF OPTST2 A
industry. It supports operational quality assurance competencies
where sampling is required.
Range of variables
schedules and sampling plan
– Sampling requirements include standard requirements and sampling after processes are adjusted in
response to variation or non-conformance
– Samples can include aseptic samples
– Sampling process does not change status of product
– Sample defects would typically be identified by visual and organoleptic inspection

Collect and record Sampling requirements Part A of the Evidence guide identifies the skills
samples are identified and knowledge to be demonstrated to confirm
Samples are collected
using appropriate
techniques
of variables.
Sample details are Demonstrated ability to:
recorded in required
– access workplace information relating to
format
sampling requirements
Any defects or – collect samples to conform to sampling plan
abnormalities in the requirements
sample are identified and – store and handle samples to preserve essential
reported characteristics
Samples are handled and – record details of samples in appropriate format
stored appropriately – identify any obvious non-conformance of
samples
– basic principles guiding the design of sampling
plans including the importance of achieving a
representative sample
– reasons for different sampling requirements
including requirements to monitor effectiveness
of corrective action
– characteristics of product/material sampled
– common defects/abnormalities
– sampling and techniques
– hygiene requirements
– nature of tests to be performed on sample
– basic understanding of legislative requirements
(eg quality, health, safety, hygiene, labelling
and equipment)
– record keeping requirements

FDF 98

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to demonstrate sampling techniques as required by a typical sampling
plan and procedures given:
– sampling plan
– documentation including specifications, work instruction and other advice on sampling requirements
– recording and reporting system
– sampling instrumentation as required
– product/item to be sampled

Co-requisites:
Related units:

FDF 98
Where related units are required to support sampling responsibilities in the workplace, units should be
co-assessed.


FDF 98

FDF 98
Conduct routine tests
FDF OPTRT2 A
industry. It supports operational and quality assurance
competencies where routine testing is required. Test methods can
include both structured and sensory testing.
Range of variables
schedules and test methods
– Routine tests include test procedures requiring the use of test equipment, established test procedures
and recording system
– Materials can include prepared samples and test materials such as reagents
safety guards are in place and equipment is operational. It may also involve checking
operation/calibration of measuring instrumentation
– Procedures may involve exposure to hazardous chemicals

Prepare for test Samples are registered, Part A of the Evidence guide identifies the skills and
and prepared for testing knowledge to be demonstrated to confirm competence for
this unit. Part B of the Evidence guide outlines how this
Materials and equipment
guide is to be applied. Both parts should be read in
are confirmed and available
for use
Defects in samples, test – prepare samples for testing
materials/equipment are
– prepare equipment and necessary materials
identified, reported and
– confirm test equipment is operating accurately
appropriate action taken
– carry out test
– establish and interpret results
– record results
– identify and report out-of-standard results
– follow procedures to repeat or validate results
– clean, care for and store equipment as required (cont.)

FDF 98

Perform test Test method is carried out Underpinning knowledge:
according to company – principles of the test method
procedures – purpose of the test
Results are read, recorded – relevant standards/specifications and basic legislative
and interpreted to identify requirements (eg quality, health, safety, hygiene,
non-conformance labelling and equipment) and their implications
– criteria for evaluating sample where sensory testing is
Non-conformance is used
identified and appropriate – procedures for reading or establishing, interpreting and
action is taken recording results. This includes calculating results from
Test equipment is cleaned test data where required and recognising unusual or
and stored as required unexpected results and identifying likely cause/s.
– cleaning, care and storage requirements for test
instrumentation

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to conduct routine tests given:
– testing plan and procedures
– relevant material safety data sheets
– samples to be tested
– test instrumentation and materials as required
– documentation including specifications, work instruction and other advice on test procedures
– recording and reporting system

FDF 98

Co-requisites:
Related units
Where related units are required to support testing responsibilities in the workplace, units should be
co-assessed.

– Routine Testing (Confectionery A: soluble solids, particle size and viscosity)
Confectionery B: Sensory evaluation
– Routine Testing (Dairy: titration, pH and brix)
– Routine Testing (Fruit and Vegetable: titration, pH, brix)

FDF 98

FDF 98
Clean and sanitise equipment
FDF OPTHS2 A
industry. It covers the skills and knowledge required to carry out
cleaning and sanitation procedures where equipment must be
dismantled and reassembled or where equipment is cleaned in
place (CIP).
Range of variables
schedules and cleaning schedule
– Cleaning materials can include cleaning and sanitising chemicals
– Equipment used to clean and sanitise depends on specific requirements and would normally include
brooms, cloths, scrapers, brushes, mops and hoses
– CIP procedures may include setting and connecting pipework and valves
– Services depend on specific requirements. Examples include high-pressure water or steam
– Preparing equipment for cleaning includes confirming that all waste materials have been cleared and
equipment is correctly locked out, tagged out or isolated as required by operating procedures
– Work may be carried out in confined spaces and involve exposure to hazardous chemicals

Prepare materials and Materials, cleaning Part A of the Evidence guide identifies the skills
equipment for cleaning equipment and services and knowledge to be demonstrated to confirm
are prepared to meet competence for this unit. Part B of the Evidence
cleaning and sanitation guide outlines how this guide is to be applied.
requirements Both parts should be read in conjunction with
Production equipment is
prepared for cleaning Demonstrated ability to:
– access workplace information such as
cleaning schedule to determine cleaning
Clean and sanitise Equipment is cleaned and requirements
equipment sanitised to meet
– identify the cleaning and sanitising agents
requirements
appropriate for the cleaning task
Equipment is prepared for – handle cleaning and sanitation agents
operation after cleaning safely. This includes following correct
and sanitation handling and preparation procedures and
use of appropriate protective clothing and
equipment
– prepare cleaners and sanitisers as required
– prepare equipment for cleaning. This
includes rendering equipment safe to clean.
It may also correctly positioning equipment
such as valves, pipes, vents and taps (CIP).
Removing waste and or dismantling
equipment (cont.)

FDF 98

Monitor cleaning and Equipment is checked to Demonstrated ability to: (continued)
sanitation confirm cleaning status – advise affected work areas of cleaning
Equipment/process is schedule and progress
monitored to identify – clean equipment according to specific
cleaning requirements cleaning process cycle, to meet
Cleaning and sanitation requirements
data is recorded in – monitor key variables in the cleaning
required format process such as time, temperature and
turbulence or abrasion
– return equipment to operating order
– maintain and store cleaners, sanitisers and
related equipment as required
– carry out relevant checks and inspections to
confirm effectiveness of cleaning
– record cleaning and sanitation data
– safe handling and storage of cleaners and
sanitisers used
– functions of cleaners, sanitisers and related
equipment
– cleaning and sanitation requirements for
work area. This includes different levels of
cleaning requirements depending on the
reason for cleaning
– purpose of protective clothing and
equipment
– methods used to render equipment safe to
clean including lock-out, tag-out and
isolation procedures
– equipment settings required for cleaning
and for operating respectively
– inspection points for cleaning and sanitation
– regulatory requirements as they affect
immediate responsibilities for cleaning and
sanitation
– types of waste generated by both the
production and the cleaning process and
related collection, treatment and disposal
requirements
– environmental consequences of incorrect
waste disposal procedures
– requirements to liaise/advise related work
areas

FDF 98

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to clean and sanitise equipment given:
– advice on relevant legislation and codes such as those relating to food safety/hygiene requirements.
– other related systems such as food safety and environmental management policies and plans
– cleaning schedule and related procedures, including OHS advice and equipment dismantling and
reassembly procedures as required
– equipment to be cleaned
– cleaners, sanitisers and related equipment
– hand tools as required
– CIP system and operating procedures as required
– protective clothing and equipment
– operating instructions/work procedures
– material Safety Data Sheets (MSDSs)

Co-requisites:

FDF 98


FDF 98
Implement environmental procedures
FDF OPTEN2 A
industry. This unit covers the implementation of environmental
management policies and procedures when carrying out
operational work responsibilities.
Range of variables
– Work procedures can involve handling chemicals, implementing environmental controls and
collecting, handling and treating or disposing of waste, recycled materials and by-products
– Chemical storage procedures include locating chemicals in designated storage locations, storing
compatible chemicals in the one location and securing chemicals against spillage, for example
through the use of bunding and trays
– Responding to non-compliance includes recognising and responding to any event which occurs as
part of the work process and presents an unacceptable environmental risk
– An environmental aspect is any activity, product or service which has the potential to affect the
environment
– An environmental impact is the actual problem or consequence which results from an environmental
aspect
– Risk assessment includes identifying the likelihood that an environmental impact will occur and the
magnitude of the problem if it does occur
– A control measure is a method or procedure used to prevent or mitigate environmental impacts
– Identification of aspects, impacts and application of controls relate to own work responsibilities

Monitor environmental Work processes are Part A of the Evidence guide identifies the skills
practices in work area undertaken to comply with and knowledge to be demonstrated to confirm
or sub-system environmental management competence for this unit. Part B of the Evidence
requirements guide outlines how this guide is to be applied.
Environmental control
Range of variables.
measures are implemented
Instances of environmental Demonstrated ability to:
non-compliance are – access workplace information relating to
identified and reported environmental management and
responsibilities
Corrective action is taken in
– use necessary environmental control
response to environmental
incidents measures related to work responsibilities
– monitor environmental parameters
Environmental data is established. Examples include relevant
recorded in required format parameters for airborne particulates, noise,
odour and water
– handle and store chemicals safely (cont.)
FDF 98

Contribute to Environmental aspects and Demonstrated ability to: (continued)
continuous impacts are identified – select, fit and use appropriate personal
improvement protective clothing and equipment
Risks are assessed
according to company – observe appropriate emergency procedures
procedures in the event of non-conformance. This can
include following emergency procedures,
notifying relevant personnel and reporting the
incident in the appropriate format
– awareness of the environmental
management system and procedures
– legal obligations and responsibilities
– consequences of non-compliance
– detailed knowledge of environmental
aspects, impacts relevant to own work
– range of control measures relevant to own
work
– safe work procedures
– environmental operating parameters
– procedures for responding to non-compliance
– emergency procedures and personnel
– documentation and reporting procedures
– waste collection, handling, treatment and
disposal requirements

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to implement environmental management policies and procedures
given:
– environmental management plan
– advice on relevant legislation and codes
– specifications and other advice on environmental requirements
– work instructions and procedures, including environmental operating parameters
– waste collection, treatment, recycling and/or disposal methods
– environmental aspects and impacts relating to work processes

Co-requisites:


FDF 98

FDF 98
Operate waste treatment process
FDF OPTWT2 A
industry. It relates to the operation of waste and effluent treatment
equipment.
Range of variables
– Workplace information can include Standard Operating Procedures (SOPs), specifications and waste
treatment schedule
safety guards are in place and equipment is operational. It may also involve checking
operation/calibration of measuring instrumentation
– Process set up, operation and monitoring functions may be manual or involve the use of a process
control system
– Work procedures can involve handling chemicals, implementing environmental controls and
collecting, handling and treating or disposing of waste, recycled materials and by-products
– Work may be carried out in restricted or confined spaces
– Responding to non-compliance includes recognising and responding to any event which occurs as
part of the work process and presents an unacceptable environmental risk
– A control measure is a method or procedure used to prevent or mitigate non-conformance
Prepare the waste Materials are supplied to Part A of the Evidence guide identifies the skills and
treatment process for meet waste treatment knowledge to be demonstrated to confirm
operation requirements competence for this unit. Part B of the Evidence guide
outlines how this guide is to be applied. Both parts
should be read in conjunction with the Range of
available and ready for
variables.
operation
Equipment is checked to Demonstrated ability to:
confirm readiness for use – access workplace information to identify waste
treatment requirements
Equipment is set to meet
process requirements
and/or equipment
Operate and monitor The process is started up – confirm supply of necessary materials and
the waste treatment according to company services
process procedures
– liaise with other work areas
Control points are – prepare materials as required
monitored to confirm – confirm equipment status and condition
performance is maintained
– set up and start up the waste treatment process
within specification
– monitor the process and equipment operation to
Equipment is monitored to identify out-of-specification results or non-
confirm operating compliance
condition
– monitor supply and flow of materials to and from
Out-of-specification the process
performance is identified, – take corrective action in response to out-of-
rectified and/or reported specification results or non-compliance
– report and/or record corrective action as required
– shut down equipment in response to an
emergency situation (cont.)
FDF 98

Record Information Workplace information is Demonstrated ability to: (continued)
recorded in the – shut down equipment in response to routine
appropriate format shut down requirements
– prepare equipment for cleaning
– maintain work are to meet housekeeping
standards
– clean equipment
– take samples and conduct test
– carry out routine maintenance
– purpose and basic principles of waste treatment
process
– link to related processes
– sources of waste
– waste characteristics and treatment
requirements
– sampling and test procedures as appropriate
– legal agreements and responsibilities
– consequences of non-conformance
– operating principles of waste treatment
equipment
– materials and services used
– basic operating principles of process control
systems where relevant
– OHS hazards and controls. This can include
understanding procedures for working in
confined spaces
problems
– significance and method of monitoring control
points in the waste treatment process
– shut down and cleaning requirements
associated with changeovers and types of shut
downs
– recording requirements
May include knowledge of:
– cleaning and sanitation procedures
– sampling and testing procedures

FDF 98

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to prepare and monitor the operation of a waste treatment process
given:
– environmental management plan
– advice on relevant legislation, codes of practice and agreements
– waste treatment operating parameters
– waste collection, treatment, recycling and/or disposal methods
– storage facilities
– waste processing and treatment equipment and materials
– services as required

Co-requisites:
FDF 98
Related units:
– Apply routine testing techniques
– Implement environmental procedures
Where related units form an integral part of operating waste treatment equipment in the workplace,
these units should be co-assessed.


FDF 98
Conduct routine preventative maintenance
FDF OPTRM2 A
industry. It covers the competencies to carry out routine
preventative maintenance as agreed in the workplace
Range of variables
schedules and routine maintenance schedule
– Routine preventative maintenance can include servicing and minor adjustments/repairs to plant and
equipment and is conducted within workplace agreements
– Tools and equipment used for servicing may include small hand tools, power tools, grease guns
– Supplies for routine maintenance may include grease, oil, chemicals, water, steam, power, air
– Reporting systems may include electronic and manual data recording and storage systems

Conduct routine check Visual checks are made of Part A of the Evidence guide identifies the skills
of plant and equipment plant and equipment to and knowledge to be demonstrated to confirm
detect signs of defects and competence for this unit. Part B of the Evidence
damage in accordance with guide outlines how this guide is to be applied.
preventative maintenance Both parts should be read in conjunction with the
documentation and Range of variables.
procedures
Requirement for the – access workplace information to identify
adjustment, repair, routine maintenance requirements
replacement or modification
of plant and equipment is – prepare equipment and work area to
reported within workplace conduct preventative maintenance
systems – identify plant/equipment faults
– select and use hand and power tools to
carry out maintenance task
– select and use the correct supplies in
servicing plant/equipment
– identify out-of specification preventative
maintenance
– rectify/report out-of-specification faulty
maintenance
– select, fit and use personal protective
clothing and/or equipment
– clean preventative maintenance
tools/equipment
– maintain a clean and safe work area
– report/record maintenance information
(cont.)

FDF 98

Implement routine Routine adjustments and Underpinning knowledge:
preventative repairs are made to plant – purpose of preventative maintenance and
maintenance and equipment within
possible consequences of poor preventative
workplace procedures and maintenance
agreements
– systems and schedules for conducting
Greasing, lubrication and preventative maintenance
other regular servicing of – roles and relationships with others involved in
plant and equipment is planning and carrying out maintenance
carried out in accordance functions
with workplace schedules, – relationship of preventative maintenance to
procedures and other work activities in the food processing
agreements plant
Equipment is cleaned and – quality parameters to be achieved
returned to operating order – common problems in conducting preventative
after maintenance is maintenance
complete – pre-operational checks and requirements
– services used in preventative maintenance
Out-of-specification
preventative maintenance – OHS hazards and controls
is identified, rectified and/or – food safety factors in maintaining/servicing
reported plant and equipment
– operational requirements of equipment
Waste arising from including cleaning and sanitation following
preventative maintenance cleaning
is collected, treated and – impact of operating and cleaning procedures
disposed or recycled on maintenance requirements. For example,
according to company unless product is removed from belts during
procedures cleaning, belts may not track properly
Routine maintenance – isolation procedures
information is recorded in – environmental aspects related to preventative
the company reporting maintenance
system – cleaning requirements
– waste handling requirements
– consequences of incorrect/inadequate routine
maintenance

Assessment guide
non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to conduct routine preventative maintenance given:
– tools, equipment and supplies used in routine preventative maintenance
– routine preventative maintenance schedules
– services as required for preventative maintenance
– equipment to be maintained

Co-requisites:
Related units:
Where related units are required to support routine maintenance responsibilities in the workplace, units


FDF 98

FDF 98
Operate the steam generation process
FDF OPTSG2 A
industry. It covers the competencies to operate the process to
supply steam to the food processing plant.
Range of variables
– The steam generation process may be computer controlled or manually controlled or a combination
– Steam generation process may include boiler and ancillary plant, fuel delivery system plant, steam
temperature control plant, water treatment systems, water distribution systems, boiler heating
systems, dust removal and combustion waste extraction systems, compressed air systems, flare
detection equipment
– Boiler types may include fire tube, water tube, saturated boiler, super heated boilers
– Supplies may include chemicals, oil, water, steam, power, coal, gas, air, wood waste, recovery
process products
– Sampling and testing may include feed water quality, assessments of process operations (for
example, hydrostatic tests)
– Routine preventative maintenance as agreed in the workplace may include oiling, greasing, simple
running repairs
– Reporting systems may include electronic and manual data recording and storage systems.
Prepare the steam Pre-operational safety Part A of the Evidence guide identifies the skills
generation process for checks are conducted in and knowledge to be demonstrated to confirm
operation accordance with standard competence for this unit. Part B of the Evidence
operating procedures guide outlines how this guide is to be applied.
Range of variables.
being ready for steam
generation operation Demonstrated ability to:
– access workplace information to identify
steam generation requirements
– set up, start-up, adjust and operate boilers
and ancillary plant used in the steam
generation process
– implement procedures to confirm status and
condition of boilers and ancillary plant
– collect samples and conducts in-process
tests to monitor
– steam generation performance
– identify out-of specification steam generation
– rectify out-of-specification steam generation
– adjust steam generation equipment and
accessories
emergency/crash
– shut down equipment in response to routine

FDF 98
shut down requirements (cont.)

FDF 98

Operate and monitor Steam generation process Demonstrated ability to: (continued)
the steam generation is started and brought on- – prepare steam generation equipment for
process line according to standard cleaning
operating procedures – clean steam generation equipment
Steam generation process – maintain a clean and safe work area
is maintained within – report/record information
specified parameters
Steam distribution systems
– purpose of the steam generation process
are maintained to meet
customer steam – relationship of the steam generation process
requirements to other processes in the food processing
plant
Out-of-specification steam – quality parameters to be achieved
generation is identified, – stages of the steam generation process,
rectified and/or reported
critical control points
Routine preventative – common problems in the steam generation
maintenance is completed process
on schedule to – pre-operational checks and requirements
maintenance specifications – services used in the steam generation
Waste arising from the process
steam generation process – OHS hazards and controls
is collected, treated and – isolation procedures
disposed or recycled
– environmental aspects in the steam
according to company generation process
procedures
– cleaning requirements
Workplace information is – waste handling requirements
recorded in the company – consequences of incorrect waste
reporting system
classification and disposal
Shut down the steam Steam generation process – crash/emergency shut down procedures
generation process is shut down according to – routine shut down procedures
company procedures – consequences of incorrect shut down
Steam generation
equipment and work area
meet cleanliness standards
Waste arising from shut
down activity is collected,
treated and disposed of
procedures

Assessment guide
non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June1995.
and flexibility.
context.
FDF 98
Assessment context
an opportunity for the assessee to operate the steam generation process given:
– steam production requirements
– steam production instructions, control points and process parameters for steam generation
– sampling and in-process testing specifications and equipment
– routine preventative maintenance schedules
– cleaning schedules
– shut down and emergency procedures
– services as required for the steam generation process

Co-requisites:


FDF 98

FDF 98
Plan to meet work requirements
FDF OPTPL2 A
industry. It involves planning a complete work activity.
Range of variables
The Range of variables provides further advice to interpret the scope and context of this unit of
– The planning process may be computer controlled or manually controlled or a combination
– Information to assist planning may include instructions, standard operating procedures, legislation,
specifications, business plans, performance plans, quality requirements, workplace agreements
– Planning will be related to work tasks and environments which are familiar to the individual

Identify planning Relevant information is Part A of the Evidence guide identifies the skills
requirements acquired and, if necessary, and knowledge to be demonstrated to confirm
clarified at the outset of the competence for this unit. Part B of the Evidence
planning activity guide outlines how this guide is to be applied.
Performance parameters
Range of variables.
are clearly understood and
translated into the planning Demonstrated ability to:
process – acquire all relevant information associated
Liaison takes place with with the planning activity
relevant sections/people to – liaise with appropriate people/sections in
ensure all planning factors developing planning arrangements
have been taken into – plan work activities
account
– communicate plans to relevant
Alternative work methods individuals/teams/sections
are assessed and preferred – manage planning activity to achieve goals
option selected and results
Competing demands are – select and use appropriate technology to
prioritised to achieve the manage work priorities and commitments
organisation, team and – select and optimise use of
personal goals and resources/services
objectives – monitor performance
– implement and modify/adjust plans
– compare actual with planned performance
– record/report information (cont.)

FDF 98

Implement plan Resources/services are Underpinning knowledge:
checked to confirm
– planning processes and procedures
availability for the planned
activity – role and relationship to other work areas
– workplace agreements and legislative
Performance is monitored requirements
against planned outcomes
– priority setting processes
and adjustments are made
to ensure outcomes are – technology capabilities
achieved – human and physical resource requirements
– feedback processes
Workplace information is
recorded in the company – continuous improvement processes
reporting system – advantages and disadvantages of alternative
work methods
– recording and reporting systems and
Review and modify plan Actual outcomes are processes
compared with planned
performance
Opportunities for
improvement are identified
and built into the
continuous improvement
processes
Reports/records are used
to document performance
and to provide information
to assist on-going
performance

Assessment guide
• Assessment must take into account the food industry’s endorsed assessment guidelines and may use the
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to plan workplace activities given:
– planning systems and processes
– production schedules
– production instructions, control points and processing parameters
– resource management systems
– routine preventative maintenance schedules as required
– cleaning schedules as required
– services as required for the process
– recording/reporting systems

Pre-requisites (or equivalent):
– Follow safe work procedures
Co-requisites:
– Apply occupational health and safety principles and procedures


FDF 98

FDF 98
Handle dangerous and hazardous goods
TDT D397 A
industry. This unit applies to employees engaged in handling
dangerous goods.
Australia unit, Handle dangerous and hazardous goods.
Range of variables
– Storage facilities are suitable for storing dangerous and hazardous goods
Identify and classify Goods described as Part A of the Evidence guide identifies the skills
dangerous and ‘dangerous’ are identified and knowledge to be demonstrated to confirm
hazardous goods and classified from labels competence for this unit. Part B of the Evidence
and other identifications guide outlines how this guide is to be applied. Both
Classification of hazardous
of variables.
goods are identified and
applied to storage Demonstrated ability to:
regulation requirements – access workplace information to determine
Handling procedures for goods handling and storage requirements
different classes and – identify hazardous goods and handling
characteristics of goods procedures consistent with workplace
are followed procedures and relevant legislation and Codes
of Practice
Select handling and Accident reporting
storage techniques processes are identified – provide customer/client service and work
effectively with others
Emergency equipment is – identify and promptly respond to hazardous
checked for compliance situation and emergencies
with regulations
– follow handling and storage procedures for
Storage areas checked for dangerous goods
conformity to regulations in – use communication system to access and
accordance with record information
workplace documentation – maintain workplace records
Load handling and shifting – meet housekeeping requirements in work area
procedures are selected in (cont.)
accordance with
requirements for particular
goods

FDF 98

Select handling and Handling equipment is Underpinning knowledge:
storage techniques checked for conformity
– site layout and location of storage areas
with regulations
– impact of job on enterprise and individual
Suitable signage is performance
checked for compliance – relevant industrial, legislative and licensing
with regulations requirements
Handle dangerous Relevant regulations and – symbols, signage and labelling of dangerous
goods workplace procedures and hazardous goods
regarding handling and – personal protective clothing and equipment
storage of dangerous – OHS hazards and controls relating to handling
goods are followed dangerous goods
Co-storing precautions are – storage and warehousing systems, processes
implemented to accord and documentation
with regulations – sources of advice on properties of hazardous
and dangerous goods such as materials safety
data sheets
– security procedures
– hazard and emergency control procedures
– housekeeping requirements of work area
– identification and correct use of equipment,
processes and procedures used within context
of the job

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to handle dangerous and hazardous goods given:
– supplier instructions and advice including MSDSs
– handling and storage procedures
– quality system and food safety plan
– hazardous and dangerous good
– hazardous goods store
– materials handling equipment

– Use basic product and stores knowledge to complete work operations
Co-requisites:
– Use product knowledge to complete work operations
Related units:
– Use information technology

– Materials Handling B

FDF 98

FDF 98
Load and unload bulk materials
FDF OPTUB2 A
industry. This involves the use of bulk materials handling systems
and equipment to load and unload bulk materials and/or product.
Range of variables
This range of variables provides further advice to interpret this unit of competence. It assumes:
– Bulk materials may be dry, solid or liquid

Prepare for loading or Storage destination of load Part A of the Evidence guide identifies the skills
unloading is confirmed and knowledge to be demonstrated to confirm
Condition of intake
equipment is confirmed
Range of variables.
Unload or load Bulk materials handling Demonstrated ability to:

materials system is operated to – access workplace information to determine
meet loading or unloading loading and unloading requirements
requirements – confirm that materials have received quality
Documentation is clearance for loading/unloading
completed – confirm capacity of destination location
Non-conformance is – confirm that destination location meets
identified, rectified and/or cleaning and sanitation requirements prior to
reported loading/unloading
– set up and operate bulk handling equipment
safely. This can include associated equipment
and components such as pumps, conveyors,
valves and pipes
– identify and report non-conformance. This can
include responding to environmental risks
such as spillages
– use communication system to access and
record information
– maintain workplace records
– check/complete relevant documentation
accompanying loads
standards
May include:
– operation of process control system
– use of instrumentation to check capacity of
destination location
– sampling and testing materials (cont.)

FDF 98

– site layout and location of storage areas
– basic operating principles and capacity of bulk
handling equipment
– consequences of incorrect equipment use
– bulk product and destination locations
– cleaning schedule for destination locations
and intake equipment
– acceptable condition for loading and
unloading equipment
– contamination hazards such as those relating
to cross contamination
– storage requirements including the need to
physically separate some materials or products
– OHS hazards and controls related to loading
and unloading procedures. This includes a
knowledge of combustible materials handled
– environmental aspects, impacts and controls
– housekeeping requirements

Assessment guide
1995.
and flexibility.
• The equipment used should be actual items described in the Range of variables and Assessment context.
Assessment context
Assessment of this unit must occur in a typical workplace. If this is not possible, a simulated environment
can be used. Such an environment must provide an opportunity for the learner to load and unload bulk
materials given:
– work procedures including advice on safe work practices, food safety and environmental requirements.
This includes legal requirements where they apply
– loading/unloading schedule and related information
– bulk handling system and related equipment and accessories
– loading and unloading destinations
– bulk materials to be loaded or unloaded

FDF 98

Co-requisites:
Related units:
Where related units form an integral part of loading and unloading bulk materials in the workplace, these
units should be co-assessed in the workplace

– Materials Handling B (in part)

FDF 98

FDF 98
Load and unload goods
TDT D497 A
industry. It applies to employees who are required to receive,
unload and/or load goods.
This unit is equivalent to Transport and Distribution Training
Australia, Load and Unload goods.
Range of variables
– Goods may include those requiring controlled temperature storage
– Work may involve exposure to chemicals, dangerous or hazardous substances
– Work is carried out in the presence of moving vehicles and equipment

FDF 98

Load and unload goods Load characteristics are Part A of the Evidence guide identifies the skills
identified and taken into and knowledge to be demonstrated to confirm
account when determining competence for this unit. Part B of the Evidence
appropriate loading and guide outlines how this guide is to be applied.
unloading procedures Both parts should be read in conjunction with the
Range of variables.
Dangerous or hazardous
goods are identified and Demonstrated ability to:
handled in accordance – access workplace information to determine
with required procedures loading/unloading requirements
for dangerous or – provide customer/client service and work
hazardous goods effectively with others
Loading demonstrates – identify goods and relevant handling
compliance with (any) requirements
loading regulations and – identify load characteristics and any special
workplace safety handling requirements
requirements – confirm that goods are ready to be
Lifting aids and appliances loaded/unloaded. This may include quality
are selected and used to clearance
aid loading procedures in – operate loading and unloading equipment and
compliance with workplace systems to meet requirements without
procedures and safety damage to goods, equipment or personnel
legislation – check/complete relevant documentation
Unloading activities are accompanying loads
conducted in a safe and – maintain work areas to meet housekeeping
efficient manner taking into standards
account suitable locations, – meet housekeeping requirements in work
storage, safe use of area
equipment and the – use communication system to access and
balance of the remaining record information
load – maintain workplace records (cont.)

FDF 98

Secure and protect load Load is secured using the Underpinning knowledge:
correct load restraint and – site layout
protection equipment for – impact of job on enterprise and individual
different loads and performance
carrying and storage
– relevant industrial, legislative requirements
conditions and regulations. This includes licensing
The load is protected in requirements and bond and quarantine
accordance with legal and requirements as appropriate
workplace safety – identification, handling and storage
requirements requirements of goods loaded and unloaded.
The distribution of the load This includes hazardous and dangerous
goods and goods requiring controlled
is checked to ensure that it
is even, legal and within temperature conditions
the safe working capacity – storage and warehousing systems, processes
and documentation
– acceptable condition for loading and
Complete The load is inspected and unloading equipment
documentation checked for security to
– operating procedures for equipment and
travel
materials handling systems used to load and
All required documentation unload goods
for the goods are – OHS hazards and controls related to loading
completed in accordance and unloading procedures. This includes safe
with company and appropriate manual handling techniques
requirements – identification, handling and storage
requirements for goods. This includes
hazardous and dangerous goods
– quality assurance and food safety procedures
– verification procedures. This can include type,
quality, quantity, labeling and timeliness of
deliveries
– security procedures
procedures

Assessment guide
1995.
and flexibility.
context.

FDF 98
Assessment context
an opportunity for the assessee to receive, unload and/or load goods given:
– supplier/customer instructions
– loading/unloading schedule and related documentation
– quality system and food safety plan
– goods to be loaded/unloaded
– loading/unloading equipment
– storage and warehousing systems, processes and documentation

Co-requisites:
Related units:
Where related units form an integral part of loading and unloading materials in the workplace, these
units should be co-assessed in the workplace
– Materials Handling B (in part)

FDF 98

FDF 98
Operate a forklift
TDT D1097 A
industry. Knowledge and skills to operate a forklift safely, including
systematic and efficient control of vehicle functions and effective
management of hazardous situations.
Australia unit, Operate a forklift.
Range of variables
– Work involves exposure to chemicals, dangerous or hazardous substances
– Warehousing forklift operations can include use of counterbalance trucks, reach trucks, pallet trucks
and straddle trucks
Check forklift condition Condition of forklift is Part A of the Evidence guide identifies the skills and
checked for compliance knowledge to be demonstrated to confirm
with enterprise competence for this unit. Part B of the Evidence
requirements for warning guide outlines how this guide is to be applied. Both
devices, operation to parts should be read in conjunction with the Range
specifications and the of variables.
nature of the load shifting Demonstrated ability to:
exercise – access workplace information to identify load
Attachments are checked shifting requirements
to ensure appropriate – provide customer/client service and work
adjustment and operation effectively with others
Mirrors and seats are – identify products and relevant handling
adjusted for safe operation requirements
by the driver – use balance points and estimation of weights in
setting up loads to be shifted
Logs are checked and
– prepare equipment for operation. This includes
appropriate workplace
fitting relevant attachments and confirming that
documentation completed
equipment is safe and ready for operation
– adjust engine power to site requirements
– lift, carry and lower loads safely, using
appropriate equipment and without damage to
equipment, loads, facilities or personnel
– maneuver vehicle safely to achieve load shifting
requirements
– monitor performance of equipment during
operation. This includes using forklift controls
and reading instrumentation
– stop equipment safely
– maintain workplace records
– identify and report defective performance or
equipment malfunction

FDF 98
Operate a forklift
– meet housekeeping requirements of equipment

FDF 98
Operate a forklift

Drive the forklift Forklift is started, Underpinning knowledge:
maneuvered, positioned – site layout
and stopped in – impact of job on enterprise and individual
accordance with traffic performance
regulations and
– relevant industrial, licensing or other legislative
manufacturers instructions requirements
Engine power is managed – identification and correct use of equipment,
to ensure efficiency and processes and procedures
performance to minimise – storage and warehousing systems, processes
engine and gear damage and documentation
Driving hazards re – stock identification codes and labeling
identified and/or requirements
anticipated and avoided or – driving/route hazards, traffic flow, and related
controlled through conditions
defensive driving. The – points of balance and safe lifting positions on a
forklift is driven in reverse, range of loads
maintaining visibility and – load characteristics, weight and dimensions
achieving accurate
positioning – capacity of equipment used
– operating procedures and manufacturer’s
The forklift is parked, shut specifications for equipment
down and secured in – OHS hazards and controls related to operation
accordance with
of forklift and related equipment
manufacturer’s
specifications, traffic – quality assurance and food safety procedures
regulations and company – security procedures
procedures – environmental aspects, impacts and controls
Operate a forklift to The lifting task to be – hazard and emergency control policies and
procedures
handle loads undertaken is
appropriately planned and – housekeeping requirements for work area
the correct lifting truck and – record keeping system
attachments are selected
The load is lifted, carried,
lowered and set down in
accordance with
Occupational Health and
Safety legislation,
manufacturer’s
specifications and
company procedures
Monitor site conditions When selecting the most
efficient route hazards and
traffic flow are identified
and appropriate
adjustments made
Site conditions are
assessed to enable safe
operations and to ensure
no injury to people or
damage to property,
equipment, loads or
facilities occurs

FDF 98
Operate a forklift

Monitor and maintain Performance and
forklift performance efficiency of vehicle
operation is monitored
during use
Defective or irregular
performance and
malfunctions are reported
to company
Forklift records are
maintained/updated in
accordance with company
procedures and legislative
requirements

Assessment guide
1995.
and flexibility.
context.
Assessment context
an opportunity for the assessee to operate a forklift safely, including systematic and efficient control of al
vehicle functions and effective management of hazardous situations given:
– loading and unloading plans
– loading/unloading procedures or work instructions
– advice on capacity and controls for equipment
– storage and warehousing systems, processes and documentation
– forklift and related equipment/attachments
– goods and materials to be loaded/unloaded
– materials safety data sheets where relevant

FDF 98
Operate a forklift

Co-requisites:


FDF 98
Operate palletising equipment
FDF OPTPE2 A
Descriptor This is an optional unit and may apply to any sector of the industry.
It covers the preparation and operation of a palletiser. This may
also include depalletising functions.
Range of variables
requirements and industrial arrangements
– Workplace information can include Standard Operating procedures (SOPs), specifications and
– Equipment may include palletiser, depalletisers
– Confirming equipment status involves checking that hygiene and sanitation and occupational health
and safety standards are met, and the equipment is operational
– Materials used includes cartons and pallets
– Services may include power and compressed air
– Process operation and monitoring functions may be manual or involve the use of a process control
system
– Control points refer to those key points in the work activity which must be monitored and controlled
– Information systems may be screen or print based

Prepare the palletiser Materials for palletising Part A of the Evidence guide identifies the skills
for operation operation are confirmed and knowledge to be demonstrated to confirm
and available according to competence for this unit. Part B of the Evidence
production requirements guide outlines how this guide is to be applied.
Range of variables.
being ready for palletiser
operation Demonstrated ability to:
Palletiser is set to operating – access workplace information to identify
specifications palletising requirements
Routine equipment checks – select, fit and use personal protective clothing
confirm that the palletiser is and equipment
ready for use – confirm supply of necessary materials and
services for the palletising process

FDF 98
Operate the palletiser Palletiser is started up – set up and start the palletiser
according to company – operate the palletiser
procedures – monitor the palletiser operation to identify out-
Control points are of-specification results or non-compliance
monitored to confirm that This may include correcting the stacking
performance is maintained pattern, removing damaged product,
within specifications identifying equipment faults
– monitor the supply of materials to the
Product is palletised to palletiser
specifications
– take corrective action in response to out-of-
specification results and non-compliance
(cont.)
Element Performance criteria Evidence guide

Operate the palletiser Out-of-specification Demonstrated ability to: (continued)
(cont) palletising is identified, – report and/or record corrective action as
rectified and/or reported required
Waste generated by the – sort, collect, treat, recycle or dispose waste
process is monitored and – shut down palletiser in response to an
cleared according to emergency situation
company waste – shut down palletiser in response to routine
management procedures shut down requirements
– prepare palletiser for cleaning

FDF 98
Shutdown palletiser Palletiser is shut down – maintain work area to meet housekeeping
according to type of shut standards
down and company – report/record information
procedures
Waste generated by both – clean and sanitise equipment
process and cleaning is – carry out routine maintenance
collected, treated and
– identify, rectify and/or report environmental
disposed or recycled
non-compliance
waste management Underpinning knowledge:
procedures – purpose and basic principles of the operation
the palletiser
– relationship between palletising and other
materials handling processes
– quality characteristics to be achieved
– equipment and instrumentation components,
purpose and operation
– significance and methods of monitoring
control points within the palletising operation
– services used in palletising
– common causes of problems and corrective
action required
– lock out and tag procedures
problems
– cleaning requirements associated with shut
down
– waste handling requirements and procedures
– shut down procedure
– recording requirements and procedures
May include:

FDF 98

Assessment guide
1995.
• The competencies described in this unit need to be performed over a specified time and events, under
normal workplace conditions, having due regard for the key assessment principles of validity, reliability,
fairness and flexibility.
context.
Assessment context
Assessment must occur in a real or simulated workplace. Such an environment must provide an
opportunity for the assessee to operate palletising equipment given:
– production schedule
– material safety data sheets where appropriate
– palletising equipment
– services as required for the palletiser
– materials and product flow systems
– cleaning schedule as required

Pre-requisites (or equivalent):

FDF 98
Co-requisites:

– Palletiser
– Palletising/depalletising

FDF 98
Operate pumping equipment
FDF OPTOP2 A
industry. It covers the operation of pumping equipment.
Range of variables
production schedules and batch/recipe instructions
– Pumps include both centrifugal and positive displacement types
– A pumping system includes components used to convey pumped liquids such as pipes, valves,
supply and discharge points and pumps
safety guards are in place, equipment is operational and associated pipework and valves are
correctly positioned
– Pump operation and monitoring functions may be manual or involve the use of a process control
system
Prepare pumps for Materials and services are Part A of the Evidence guide identifies the skills
operation confirmed as available and and knowledge to be demonstrated to confirm
ready for operation competence for this unit. Part B of the Evidence
Equipment is checked to
confirm readiness for use
Range of variables.

– access workplace information to identify
pumping requirements
and/or equipment
– confirm supply of necessary materials and
services
– liaise with other work areas
– confirm equipment status and condition
– operate the pumping system
– monitor pump operation
– monitor supply and flow of materials to and
from the pump
specification results or non-compliance
– report and/or record corrective action
emergency situation (cont.)

FDF 98
Analyse and convey workplace information

Operate pumping Pumps are started up Demonstrated ability to: (continued)
equipment according to company – shut down equipment in response to routine
procedures and emergency requirements
Pump performance is – prepare pumping equipment for cleaning
monitored to confirm – maintain work area to meet housekeeping
performance is maintained standards
within specification
Out-of-specification – clean and sanitise equipment
equipment performance is – carry out routine maintenance
identified, rectified and/or
reported Underpinning knowledge:
– purpose and basic principles of pumping
Record information Workplace information is – effect of raw materials on pumping. This may
recorded in the include variables such as soluble solids,
appropriate format temperature and viscosity
– effect of pumping on material quality
– pumping procedures and operating
Shutdown and clean Pumping equipment is
parameters
pumping equipment shut-down according to
company procedures – pumping system and equipment components
– purpose and principles of operation. This
Equipment is prepared for includes a basic understanding of application
cleaning of types of pumps, flow resistance, pressure
and head
– basic operating principles of process control
systems where relevant
– services used
– common faults and corrective action required
– significance and method of monitoring control
points within the process
problems
– cleaning requirements associated with
changeovers and types of shut downs
– shut down sequence
May include:

FDF 98

Assessment guide
• Assessment must take account of the food industry’s endorsed assessment guidelines and may use
the non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC
June 1995.
workplace conditions, having due regard for the key assessment principles of validity, reliability,
context.
statutory occupational health and safety, food safety, hygiene and environmental requirements
relevant to the food processing industry should be emphasised.
Assessment context
Assessment of this unit must occur in a real or simulated workplace. Such an environment must
provide an opportunity for the assessee to operate a pumping system given:
requirements
– production schedule
– specifications, control points and processing parameters
– pumping equipment
– services
– materials to be pumped
– cleaning schedule as required

Co-requisites:

FDF 98 129

Related units:
– Conduct routine preventative maintenance
Where related units are required to support the operation of a pumping system in the workplace,
units should be co-assessed.

– Pumping

FDF 98

FDF 98 131

FDF CORCOM3 A
Descriptor This is a core unit for all sectors of the industry. It covers analysis
and interpretation of information. It also involves preparing and
presenting information to others. The presentation component of
this unit supports the communication requirements for delivering
workplace training.
Range of variables
– Subjects for communication may be of a general, procedural or technical nature. They can also
include providing feedback to individuals on work performance and discussing issues which may
be of a sensitive and/or confidential nature
– Every day workplace language is used. This may include technical terms
– Information may be presented verbally, in written and screen-based forms. It can also include
technical drawings, diagrams and graphs
– Data analysis can include techniques appropriate to work responsibilities such as statistical
analysis, troubleshooting and problem solving and planning
– Interactive communication processes include active listening, constructive feedback, negotiation
and conflict resolution
– Group processes may include formal meeting procedures and informal group processes

FDF 98

Manage information Information requirements Part A of the Evidence guide identifies the skills
are identified and knowledge to be demonstrated to confirm
Information systems are
used to store, retrieve and
update information
Range of variables.
Consultative processes
are used to collect and Demonstrated ability to:
convey information – facilitate consultative processes
Methods used to – use information storage and retrieval systems
collection, store, retrieve to access store and update information
and convey information – facilitate consultative processes
are reviewed and – select appropriate methods to communicate
improved with different audiences in the workplace
– collect information in appropriate format
– analyse and interpret information
– select appropriate presentation methods to
convey information for different purposes
– structure information in a logical sequence
– provide mentoring support to others
– provide feedback to individuals on work
performance
– recommend improvements to information
management practices (cont.)

FDF 98 133

Analyse information Information is stored and Underpinning knowledge:
collected in a format – information recording, storage and retrieval
suitable for analysis and systems
interpretation – consultative and group processes
Information collection is – data collection and analysis techniques as
timely and relevant to the required
needs of individuals and – meeting procedures
teams – presentation techniques
Information is collected, – employee feedback and counselling
analysed and interpreted arrangements
– industrial arrangements and agreements
Present information Information is effectively
communicated to
individuals and groups
Communication takes into
account social and cultural
differences

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to analyse and interpret information given:
– typical group forums which can include work groups and committees
– standard forms and equipment (as required) for recording workplace information
– information storage and retrieval systems

FDF 98

Co-requisites:
– Monitor the implementation of occupational health and safety
– Monitor the implementation of the quality system
– Monitor the implement the food safety plan
Related units:
– Facilitate teams
– Where related units form an integral part of effective analysis and communication of information in
the workplace, these units should be co-assessed.

– Industrial Communication C
– Quality Assurance C
– Occupational Health and Safety C
– Food Safety C (Hygiene and Sanitation D)

FDF 98 135

FDF 98
Monitor the implementation of occupational health
FDF COROHS3 A and safety
Descriptor This is a core unit for all sectors of the industry. It covers
occupational health and safety quality-related skills and
knowledge required to oversee the implementation of safe work
practices in the workplace.
Range of variables
– OHS rights and responsibilities relate to all workers, including injured workers
– Responsibility for monitoring health and safety relates to a whole work area or system
– Health and safety requirements as typically described in work procedures or related OHS-specific
procedures
– Hazards, near misses and injuries and illnesses typically relate to own job and work area
– OHS policies and procedures are developed by management in consultation with the workforce
– Procedures for the systematic identification, removal or control of hazards may be undertaken as
part of a team
– Investigation responsibilities relate to own work area and are typically carried out with support
– Reporting of emergencies can include raising an alarm and/or reporting to designated personnel in
appropriate format

Monitor the OHS principles and Part A of the Evidence guide identifies the skills
implementation of safe procedures are and knowledge to be demonstrated to confirm
work practices and demonstrated when competence for this unit. Part B of the Evidence
procedures carrying out work tasks guide outlines how this guide is to be applied.
Hazard control and
Range of variables.
personal protective
clothing and equipment is Demonstrated ability to:
available, functional and
– maintain current, accessible workplace
correctly stored information on health and safety policies,
Advice on OHS rights, procedures rights and responsibilities. This
responsibilities and includes advice on function specific
procedures is requirements and safety programs including
communicated return to work arrangements
Implementation of – demonstrate and safe work procedures to
procedures to support others
OHS requirements is – secure necessary resources including
monitored personal protective clothing and equipment
and hazard control equipment
Mentoring and coaching – ensure that all workers have appropriate
support is provided to competency/licensing required by work role
support individuals/groups (cont.)
to implement the safe work
procedures
FDF 98
Monitor the implementation of occupational health and safety

Contribute to Actual and potential Demonstrated ability to: (continued)
continuous hazards are identified – facilitate consultation processes on OHS
improvement issues
Associated risks are
assessed – identify hazards and emergency situations
– take appropriate action in response to
Options for removing or
hazardous and emergency situations. This
controlling hazards are
can include requesting assistance and liaising
investigated
with both internal and external emergency
Procedures for controlling personnel as required.
hazards are reviewed, – apply principles of risk management and
developed and hazard control
implemented – review and improve OHS procedures
Resources required to – use communication systems and consultative
support implementation processes to consult others on OHS issues
are identified and secured – develop effective rehabilitation and return to
Respond to hazardous Hazardous or emergency work arrangements
events and emergency situations are identified Underpinning knowledge:
situations and reported – location of advice on OHS issues
Emergency procedures – typical hazards relating to work area
are followed as required to – safe work procedures
ensure appropriate and – reporting procedures
timely response
– legal obligations and responsibilities, including
Assistance requirements duty of care
are determined and – consequences of non-compliance
requested – rehabilitation options and procedures
Control measures are – planning and resource allocation systems
implemented to prevent – workplace training arrangements
recurrence of the – competency/training and licensing
hazardous event or requirements of tasks performed in the work
emergency area
Accident plans and – emergency and evacuation procedures
emergency procedures are – procedures for reviewing and updating work
reviewed, developed and instructions and procedures
implemented – communication systems and consultative
Workplace documentation arrangements
is completed – current technical knowledge related to OHS
associated with work responsibilities
– problem solving techniques to identify cause
and options to remedy problem(s)
– communication channels for providing advice
on OHS requirements, rights and
responsibilities
– procedures for developing or modifying
operating procedures
– reporting requirements and procedures

FDF 98

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to monitor the implementation of occupational health and
safety given:
– standard operating procedures and related advice on specific safe work practices company
policies and codes of practice relating to OHS
– advice on relevant legislation and codes of practice relating to OHS
– advice on industrial awards and agreements
– work area or system in which OHS principles and procedures are to be monitored
– relevant personal protective clothing and equipment and hazard control equipment
– procedures for developing or modifying work instructions and procedures
– procedures for allocating resources such as personal protective clothing and equipment as
required and hazard control equipment
– competency records and workplace training arrangements
– consultative forums relating to OHS
– consultative arrangements
– communication system


FDF 98 139
Co-requisites:
– Analyse and convey workplace information
Related units:
Where related units form an integral part of monitoring the implementation of OHS in the workplace,
these units should be co-assessed


FDF 98
Monitor the implementation of the quality system
FDF CORQA3 A
Descriptor This is a core unit for all sectors of the industry. This unit covers
quality related skills and knowledge required to oversee the
implementation of the quality system.
Range of variables
– Responsibility for monitoring quality relates to a whole work area or system
– Quality standards are typically described in specifications such as raw materials, packaging and
final product specifications and work procedures
– Non-conformance refers to any occurrence which prevents work outcomes being achieved within
specification.
– Involvement in managing the work quality system includes participation in structured improvement
programs and day-to-day problem solving

Monitor the Quality requirements and Part A of the Evidence guide identifies the skills
implementation of the procedures are and knowledge to be demonstrated to confirm
quality system communicated competence for this unit. Part B of the Evidence
Implementation of
procedures to support
Range of variables.
quality requirements is
monitored Demonstrated ability to:
Mentoring and coaching – maintain quality in work system or area
support is provided to – determine or advise of appropriate responses
support individuals/groups to quality problems. This includes an ability to
to implement the quality follow product recall procedures to level of
system responsibility
Respond to hazardous Actual and potential non- – investigate actual and potential quality
situations conformance is identified problems
– identify solutions to rectify quality problem(s)
Procedures for dealing
– communicate information about the quality
with non-conformance are
system to others in the work area
promptly implemented
– support others to follow quality system
Causes of non- procedures
conformance are identified – implement system improvements
Control measures are – collect and analyse quality data to identify
implemented to trends and opportunities for improvement
prevent recurrence (cont.)

FDF 98

Contribute to Work practices and Underpinning knowledge:
continuous procedures are reviewed – how the quality and food safety systems in the
improvement to identify possible factors workplace respond to regulatory requirements
which contribute to the – factors which could affect quality
likelihood of non- – risk assessment and management procedures
conformance
– control procedures and options to prevent
Options for removing or non-conformance
controlling the risk of non- – current technical and process knowledge to
conformance are identified relevant work area or system
The adequacy of existing – problem solving techniques to identify cause
control methods is and options to remedy problem(s)
assessed – communication channels for providing advice
Opportunities to on quality system
continuously improve – procedures for developing or modifying
quality performance are operating procedures
identified – reporting requirements and procedures
Procedures for – workplace consultative arrangements
implementing
improvements are followed

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to apply quality principles and procedures as they relate to
work performed within a system, process or work area given:
– food safety plans
– advice on legislation, codes, industrial awards and agreements
– procedures for developing or modifying specifications and other advice on quality requirements

FDF 98

– quality monitoring system
– review / audit arrangements

Co-requisites:
Related units:
– Monitor the implementation of the food safety plan
Where related units are required to support quality responsibilities in the workplace, units should be
co-assessed.


FDF 98 143

FDF 98
Monitor the implementation of the food safety plan
FDF CORFS3 A
Descriptor This is a core unit for all sectors of the industry. Monitoring the
implementation of the food safety plan includes the ability to
implement food safety procedures across an entire process,
system or work area and to provide support to others.
Range of variables
– The food safety plan is a component of the wider food safety program and provides advice on
specific risk factors, critical control points, parameters and action required in response to non-
conformance
– Responsibility for monitoring food safety relates to a whole work area or system
– Company food safety standards are consistent with legal and quality requirements
– Involvement in continuous improvement can include participation in structured improvement
programs and day-to-day problem solving
– Monitoring can include the use of checksheets, inspection lists and control charts
– Contribution to continuous improvement is typically undertaken in consultation with the HACCP
team
Monitor the Food safety requirements Part A of the Evidence guide identifies the skills
implementation of the and procedures are and knowledge to be demonstrated to confirm
food safety plan communicated competence for this unit. Part B of the Evidence
Implementation of the food
safety plan is monitored
Range of variables.
Mentoring and coaching
support is provided to Demonstrated ability to:
support individuals/groups – demonstrate procedures consistent with food
to implement the food safety requirements
safety plan – determine or advise of appropriate responses
to food safety problems. This includes
following procedures to trace and quarantine
Respond to Procedures for non-complying product in the plant recall
occurrences of non- dealing with non- procedures to level of responsibility
compliance compliance are – participate in investigating actual and potential
promptly implemented food safety incidents
– identify solutions to rectify or control food
Causes of non-
safety hazards for own work area
compliance are
– communicate information about the food
identified safety plan to others in the work area
Control measures are – support others to follow quality system
implemented to procedures
prevent recurrence – collect and analyse data to identify trends and
Non compliance is opportunities to improve food safety
reported – participate in conducting audits of the food
safety system relevant to own work area and
responsibilities (cont.)

FDF 98

Contribute to Potential food safety Underpinning knowledge:
continuous hazards are identified and – how the quality and food safety systems in the
improvement reported workplace respond to regulatory requirements
The adequacy of existing – factors which could affect food safety
control methods is – risk assessment procedures
reviewed to take account – food safety hazard control procedures and
of any changes and options
current technical – current technical and process knowledge
knowledge
Opportunities to remove or requirements
minimise food safety risks – problem solving techniques to identify cause
are identified and options to remedy problem(s)
Food safety information is – communication channels for providing advice
recorded on food safety plan and procedures
– procedures for developing or modifying
operating procedures
– traceability and recall procedures
– reporting requirements and procedures

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to apply food safety principles and procedures as they relate
to work performed within a system, process or work area given:
– advice on quality and food safety legislation, codes, industrial awards and agreements
– procedures for developing or modifying specifications and other advice on food safety
requirements

FDF 98

– consultative mechanisms

Co-requisites:
Related units:
– Participate in a HACCP team
Where related units form an integral part of monitoring the implementation of food safety in the
workplace, these units should be co-assessed.


FDF 98 147

FDF 98
Facilitate teams
FDF OPTTW3 A
industry. It covers teams facilitation.
Range of variables
– Team practices and work allocation occurs within the context of competency and licensing
requirements and industrial agreements

Facilitate teams Team goals and Part A of the Evidence guide identifies the skills
performance indicators are and knowledge to be demonstrated to confirm
identified and clarified competence for this unit. Part B of the Evidence
Tasks required to achieve
performance standards
Range of variables.
are identified
Individual work tasks and Demonstrated ability to:
roles are allocated to – facilitate group processes
ensure team goals and – provide mentoring support to others
performance standards – provide feedback to individuals on work
are met performance
Work targets and timelines – identify and address learning needs of team
are negotiated to achieve members
team goals and – develop plans and schedules to achieve team
performance standards goals
Secure resources to Resources and support – identify and negotiate resource requirements
support team needed to complete tasks to achieve team goals
performance are identified and – monitor team outputs against objectives and
negotiated make adjustments as required to achieve plan
– represent and advocate on behalf of the team
Competency requirements
of team are identified and – inform the team on performance objectives
checked against and achievements
competencies held by Underpinning knowledge:
team members
– company and workplace planning processes
Workplace learning – procedures for monitoring and reporting on
requirements are identified individual and team performance
and addressed – group processes including basic facilitation,
– competency identification and training
arrangements
– stages of team development
– conflict resolution, negotiation and problem
solving strategies

FDF 98
Facilitate teams

Monitor progress Work progress is
towards achieving team monitored against
goals timelines and performance
indicators
Team members are
informed of progress
towards achieving team
performance indicators
Potential barriers to
achieving team goals are
identified and corrective
action taken

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to facilitate teams given:
– opportunities to facilitate team processes
– workplace arrangements for establishing company, workplace and team goals
– methods used to measure and report on performance against target
– planning processes
– resources required to achieve team outcomes
– competency recording and workplace training arrangements

FDF 98
Facilitate teams

Co-requisites:


FDF 98 151
Facilitate teams

FDF 98
Prepare for training
FDF OPTPT3 A
industry. It applies to employees who have a limited responsibility
for planning training.
This unit s equivalent to the National Assessors and Workplace
Trainers Body unit, Prepare for training.
Range of variables
– Training is planned in accordance with company procedures, licensing requirements, legislative
– Training is linked to competency standards
– The workplace provides the context for learning
– Appropriate personnel may include the learner, team leaders or supervisors, employee
representatives, other relevant workplace personnel and both internal and external training
advisors
– The learner should not be required to exercise a higher level of English language and literacy to
participate in learning as those required by the unit of competency
– The category 1 trainer has attained competence in the unit of competence they are preparing to
deliver
– Delivery methods could include presentations, demonstrations and explanations
– Training may be conducted on-the-job or off-the-job, according to training requirements
– Training sessions can include demonstrations, information and discussion sessions, coaching,
mentoring and tutoring, either one-to-one or in small groups
– Learner characteristics to be taken into account include language and literacy ability, cultural
differences, gender, physical ability, confidence, current competence and experience and age
– Resources include time, costs, personnel, materials, equipment and training facilities and locations

Confirm the need for The specific training need Part A of the Evidence guide identifies the skills
training is identified and confirmed and knowledge to be demonstrated to confirm
by appropriate personnel competence for this unit. Part B of the Evidence
Range of variables.

– identify the learning needs of a given group
of workers, including any special learning
needs
– plan learning sessions or activities to suit the
needs of individual learner/s and the
workplace
– identify the relationship between learning and
the relevant unit of competency (cont.)

FDF 98

Plan and document The competency(ies) to be Demonstrated ability to: (continued)
training session acquired is clearly reflected – structure learning to meet requirements and
in training objectives within resource constraints
Steps in the training – identify evidence required to confirm learner
session follow a logical progress
sequence – identify appropriate methods for collecting
The training method(s) evidence of learning progress
selected are appropriate – select learning strategies appropriate to the
for: learner/s
¾ the competency to be – use consultative arrangements to involve
acquired learners in the planning process
¾ trainee characteristics – identify and customise appropriate learning
resource materials
¾ availability of
equipment and resources – confirm availability of resources to support
the learning session/activity
Plans for practice by
trainee(s) are made – maintain workplace records
Provision for monitoring Underpinning knowledge:
trainee(s) progress is – basic understanding of the context for
determined workplace learning including an
Evidence required to understanding of the training package for the
monitor trainee’s progress food and beverage processing industry, the
and collection method is industry competency standards and any
stated customised enterprise standards
– structure of competency standards
Arrange location and Resources required for
resources training are identified and – workplace application of the relevant units of
approved by appropriate competency and any pre or co-requisites
personnel – advice on assessment context as provided in
Suitable locations for the industry competency standards
training are arranged – workplace policies and practices relating to
training
The equipment, tools and
other resources required – availability of internal and external resources
are organised to be to support learning
available when needed – pathways to attain competence including
Arrangements are made recognition of current competence and
with any people who are workplace learning
required to help in the – respective roles and responsibilities of
training session or in the workplace personnel for training
follow-up to the training – factors which influence workplace learning
session – characteristics of adult learners and training
The training environment is styles appropriate to adults
safe and accessible – options for identifying special learning needs
such as learners requiring assistance with
Notify trainee(s) Trainee(s) are notified of English language and literacy
the:
– using the workplace as a learning
– purpose environment
– time – options for structuring learning to respond to
– location the needs of the workplace and the learner
Trainee’s supervisor(s) is – consultation arrangements and the role of
notified of the: consultation in planning workplace learning
– purpose – OHS issues relating to training content and
– time learning activities
– location – record-keeping system and responsibilities
– any other requirements for recording information on workplace
learning

FDF 98

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to plan for the training of individuals or small groups given:
– workplace learners
– typical workplace learning requirements
– learning resource materials suitable for use in the food and beverage processing industry
– advice on food industry training package
– relevant competency standards
– company policy, practices and agreements on workplace learning
– resources available to support training
– recording system

– Relevant technical unit/s of competency to be delivered by training plan
Co-requisites:
Related units:
– Deliver training
– Review training
– Conduct assessment in accordance with an established assessment procedure
Where related units form an integral part of planning training in the workplace, these units should be
co-assessed.

FDF 98 155

– Workplace Trainer – Category 1

FDF 98
Deliver training
FDF OPTDT3 A
industry. It applies to employees who have a limited responsibility
for delivering training to individuals or small groups but for whom
training is not a major part of their job.
Trainers Body unit, Deliver training
Range of variables
– Training is carried out in accordance with company procedures, licensing requirements, legislative
– Training is planned in accordance with company procedures, licensing requirements, legislative
– Training is linked to competency standards
– The workplace provides the context for learning
– Appropriate personnel may include the learner, team leaders or supervisors, employee
representatives, other relevant workplace personnel and both internal and external training
advisors
– The learner should not be required to exercise a higher level of English language and literacy to
– The category 1 trainer has attained competence in the unit of competence they are delivering
– Delivery methods could include presentations, demonstrations and explanations
– Training may be conducted on-the-job or off-the-job, according to training requirements
– Practice opportunities are typically on-the-job or in a closely simulated work environment
– Training sessions can include demonstrations, information and discussion sessions, coaching,
mentoring and tutoring, either one-to-one or in small groups
– Learner characteristics to be taken into account include language and literacy ability, cultural
– Resources include time, costs, personnel, materials, equipment and training facilities and locations
Introduce training Trainees are made aware of the Part A of the Evidence guide identifies the
session application of the skill or job being skills and knowledge to be demonstrated to
taught confirm competence for this unit. Part B of the
Evidence guide outlines how this guide is to
The training objectives are
be applied. Both parts should be read in
explained and confirmed with the
trainee(s)
The sequence of activities to be – introduce the learning session. This
followed in the training session is includes explaining the purpose of the
explained to the trainee(s) learning session, agreeing on method/s of
Any barriers to the performance of delivery, outlining assessment
the competency being achieved are arrangements and clarifying the
identified and discussed with the responsibilities of the trainer and the
trainee(s) learner
– deliver the learning session using
The evidence that is required for
strategies appropriate for the learner and
monitoring trainee’s progress is
the workplace (cont.)
explained to the trainee(s)

FDF 98
Deliver training

Deliver training Training session is delivered to Demonstrated ability to: (continued)
session meet the training objectives and – use appropriate interpersonal
needs of the trainee(s) communication to support effective
Constructive feedback is provided delivery. This includes active listening,
to the learner(s) questioning and counselling techniques
and providing and receiving
– monitor learner progress and provide
Provide Practice opportunities are provided feedback. This could include the use of
opportunities for to ensure that the trainee(s) learning checkpoints to monitor learner
practice achieve the required progress
competency(ies)
– confirm readiness for assessment with
Constructive feedback and learner and advise appropriate personnel
reinforcement are provided during
practice Underpinning knowledge:
– respective roles and responsibilities of
workplace personnel for delivering
Confirm trainee is Evidence of satisfactory training and conducting assessment
ready for performance by the trainee(s) is – characteristics of adult learners and
assessment collected in accordance with the training styles appropriate to adults
training session plan
– sources of advice to support responses to
Trainee(s) readiness for special learning needs
assessment is monitored and – delivery strategies and techniques
recorded appropriate for learners and the
The trainee(s) and appropriate workplace
personnel are advised of readiness – practical demonstration methods
for assessment – interpersonal communication skills and
techniques
The trainee(s) confirms readiness
for assessment – personal training styles and their impact
on the trainee/s
– training resources available
– requirements of the assessment process
– formative assessment techniques and
recording requirements
– the role of consultation in delivering
workplace learning

Assessment guide
June 1995.
context.

FDF 98
Deliver training
Assessment context
provide an opportunity for the assessee to deliver training on an individual basis or to small groups
given:
– workplace learners
– typical workplace learning requirements
– a structured learning session plan
– learning resource materials suitable for use in the food and beverage processing industry

Co-requisites:
Related units:
– Prepare for training
– Review training
Where related units form an integral part of delivering training in the workplace, these units should be
co-assessed.


FDF 98 159
Deliver training

FDF 98
Review training
FDF OPTRT3 A
Descriptor This is an optional unit and may apply to any sector of the industry
It applies to employees who have a limited responsibility for
reviewing training. This unit relates to evaluating, recording and
promoting workplace learning.
Trainers Body unit, Review training
Range of variables
– Training is carried out in accordance with company procedures, licensing requirements, legislative
Training is linked to competency standards
The workplace provides the context for training/learning
The learner should not be required to exercise a higher level of English language and literacy to
The category 1 trainer has attained competence in the unit of competence they are reviewing
Delivery methods could include presentations, demonstrations and explanations
Training may be conducted on-the-job or off-the-job, according to training requirements
Criteria for reviewing training is typically established by others and may include competencies
achieved by trainee(s), training session delivered within budget and timeline, training methods and
delivery style appropriate to needs of the trainee and the workplace, training is supported by
opportunities for practice and application of competencies developed
Evaluation applies to a component of the total training response and may be a component of a more
extensive evaluation process
Training sessions can include demonstrations, coaching, mentoring and tutoring, either one-to-one
or in small groups
Learner characteristics to be taken into account include language and literacy ability, cultural
Resources include time, costs, personnel, materials, equipment and training facilities and locations
Element Performance criteria Evidence guide - Part A
Evaluate training Criteria for reviewing training are Part A of the Evidence guide identifies the skills
session identified and knowledge to be demonstrated to confirm
Appropriate personnel are given competence for this unit. Part B of the Evidence
the opportunity to review the guide outlines how this guide is to be applied.
training session using agreed Both parts should be read in conjunction with the
criteria Range of variables.
Review comments are Demonstrated ability to:
summarised and evaluated – define the purpose of evaluation
according to the training session
– identify information requirements and
plan collection tools
Results of the evaluation are – collect information required to conduct an
used to guide preparation and evaluation
delivery of further training – analyse and interpret evaluation information
Results of the evaluation are – apply findings of evaluation. This may
reported to appropriate include revising training content and/or
personnel delivery methods (cont.)

FDF 98
Review training

Record training Training outcomes are recorded Demonstrated ability to: (continued)
promptly in accordance with the – advise appropriate personnel of evaluation
training system’s record keeping outcomes
requirements
Access to resources is provided
– purpose of evaluation
to authorised personnel
– roles and responsibilities of workplace
Confidentiality of records is trainers and assessors
maintained – evaluation procedures and techniques
– data collection and analysis requirements
and methods
– use of evaluation information
– information presentation appropriate to
particular audiences for evaluation
information
– procedures for contributing to the
development and improvement of workplace
training arrangements and practices
– workplace record keeping systems
– workplace training opportunities and
arrangements
– industrial agreements relating to training

Assessment guide
June 1995.
context.

FDF 98
Review training
Assessment context
provide an opportunity for the assessee to evaluate workplace learning given:
– workplace learning sessions
– learning resource materials developed for the food and beverage processing industry, including
advice on learning checkpoints and assessment strategies
– relevant competency standards, including evidence guides

Co-requisites:
Related units:
Where related units form an integral part of reviewing training in the workplace, these units should be
co-assessed.


FDF 98 163
Review training

FDF 98
Conduct assessment in accordance with an
FDF OPTAT3 A established assessment procedure
Descriptor This is an optional unit and may apply to any sector of the industry
It applies to employees who conduct assessment within an
established assessment procedure, using existing assessment
tools.
Trainers Body unit, Conduct assessment in accordance with an
established assessment procedure
Range of variables
– Assessment is carried out in accordance with company procedures, licensing requirements,
legislative requirements and industrial awards and agreements
– Methods used to gather evidence can include but are not limited to records and portfolio evidence
of current competence, observation in the workplace, simulated workplace activities and exercises,
verbal and written questioning
– The workplace assessor has attained competence in the unit of competence they are assessing
– A worker requesting assessment should not be required to exercise a higher level of English
language and literacy to undertake assessment as is required by the unit of competency
– Learner characteristics are taken into account in the application of assessment tools.
Characteristics can include language and literacy ability, cultural differences, gender, physical
ability, confidence, current competence and experience and age
– Assessment is carried out in the context of an established assessment system and procedures,
consistent with the National Food Processing industry Assessment Guidelines for this training
package
– Examples of reasonable adjustments to assessment methods depend on the requirements of the
unit of competency and can include provision of personal support such as an interpreter or scribe;
the use of equipment such as materials handling equipment
Identify and explain The context and purpose of Part A of the Evidence guide identifies the
the context of assessment is discussed and skills and knowledge to be demonstrated to
assessment confirmed with the candidates confirm competence for this unit. Part B of
the Evidence guide outlines how this guide
The performance criteria to be used
is to be applied. Both parts should be read
in the assessment, as described in
in conjunction with the Range of variables.
the current endorsed competency
standards for the industry sector, are Demonstrated ability to:
explained to the candidates – customise advice in the unit of
Instructions are verified by competency to suit the needs of the
candidate(s) workplace
The assessment procedure is – brief the assessees on the assessment
context and purpose
explained and agreed to by the
candidate(s) (cont.) – explain the assessment procedure and
methods proposed
– identify any special assessment needs
in consultation with the candidate
– where necessary, adjust the procedure
to take account of special needs
– (cont.)

FDF 98
Conduct assessment in accordance with an established assessment procedure

Identify and explain Any legal and ethical responsibilities Demonstrated ability to: (continued)
the context of associated with assessment are – identify and confirm resources required
assessment explained to the candidate(s) for the assessment process
(continued) – brief others who are involved or affected
The candidate(s) is checked to
determine whether she or he requires by the assessment process
the allowable adjustments in the – collect evidence required by the
assessment procedures applying to assessment procedure
those with special needs – make assessment
– discuss assessment outcome with
Plan evidence Opportunities to gather evidence of candidate
gathering competency, which occurs as part of – record results of assessment in required
opportunities workplace or training activities, are format
identified – provide advice on options for further
The need to gather additional training, re-assessment or appeal in
evidence which may not occur as accordance with workplace
part of the workplace or training arrangements
activities are identified – apply appropriate interpersonal
communication skills
All evidence gathering activities are
planned and scheduled in Underpinning knowledge:
accordance with the assessment – purpose of assessment
procedure – principles of competency based
Required procedures are followed to assessment
ensure that the planned approach to – assessment processes and procedures
gathering evidence provides – roles and responsibilities of workplace
sufficient, reliable, valid and fair trainers and assessors
evidence of competency – consultative arrangements and
Required procedures are followed to industrial agreements relating to
ensure that the planned approach to assessment
gathering evidence covers the four – assessment tools and methods for
key dimensions of competence collecting evidence suited to the
candidate, the nature of the competency
being assessed and to the workplace
Plan and organise Agreement regarding – allowable adjustments and options for
assessment assessment arrangements is supporting workers with special needs
obtained from the candidate(s) – resources available to support the
The resources specified in the assessment process
assessment context are – principles of fairness, validity and
obtained and arranged reliability as they relate to assessment
Appropriate personnel are – recording system and confidentiality
informed of assessment plans arrangements
The assessment environment – processes for contributing to the
development and improvement of
is checked that it permits assessment
reliable, valid and fair
assessment
The assessment environment
is checked for safety and
accessibility
The assessment arrangements
and requirements are
explained simply and clearly to
the candidate(s)

FDF 98

Gather evidence The candidate(s) are put at ease
The evidence specified in the
assessment procedure is gathered,
using the specified assessment methods
and tools
Evidence for those with special needs is
gathered, in accordance with specified
allowable adjustments to the
assessment method(s)
The evidence gathered is documented
in accordance with the assessment
procedure
Make the The evidence is evaluated in terms of:
assessment – validity
decision
– authenticity
– sufficiency
– currency
– consistency
The evidence is evaluated against the
competency(ies)
The assessment decision is made in
accordance with competency standard/s
Record When in doubt, guidance is sought from
assessment results a more experienced assessor(s)
nominated in the assessment procedure
Assessment results are recorded
accurately in accordance with the
specified record keeping requirements
Access to the assessment records is
provided only to authorised personnel
Confidentiality of assessment outcome
is maintained
Provide feedback The performance and assessment
to persons being decision is discussed and confirmed
assessed with the candidate(s)
Clear and constructive feedback is given
to the candidate(s)
Opportunities for overcoming any gaps
in competency, as revealed by the
assessment, are explored with the
candidate(s)
Where the assessment decision is
challenged by the person(s) being
assessed, the candidate(s) is advised
on the available re-assessment
opportunities and/or review appeal
mechanisms

FDF 98 167

Report on the Positive and negative features
conduct of experienced in conducting
assessment assessment are reported to those
responsible for the assessment
procedure
Any assessment decision disputed
by the candidate(s) is recorded and
reported promptly to those nominated
in the assessment procedure
Suggestions for improving any
aspect of the assessment process
are made to those responsible for the
assessment procedure

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to assess workplace learning given:
– workplace policies and procedures relating to assessment
– Assessment Guidelines developed for the food processing industry
– competency standard relating to the competency the candidate will assess, including the
workplace context details
– candidates to be assessed
– assessment resources as outlined in the workplace context section of unit of competency to be
assessed
– learning resource materials developed for the food and beverage processing industry including
advice on assessment strategies

FDF 98

Co-requisites:
Related units:
Where related units form an integral part of assessing learning in the workplace, these units should
be co-assessed.


FDF 98 169

FDF 98
Calculate and present statistical data
FDF OPTNUM3 A
industry. It covers the calculation and presentation of statistical
information commonly used in food and beverage processing
workplaces
Range of variables
– Frequency tables and charts may include pie charts, histograms, statistical tables
– Measures of central tendency (averages) include mean, mode and median
– Measures of dispersion include range and standard deviation
– Conversion charts as required
– Graphs may be designed manually or through the use of computer based systems

Design and complete Frequency tables and Part A of the Evidence guide identifies
statistical tables and charts are designed to the skills and knowledge to be
charts record and present demonstrated to confirm competence for
statistical information
this unit. Part B of the Evidence guide
Statistical tables and charts outlines how this guide is to be applied.
are analysed to provide a
Both parts should be read in conjunction
description interpretation of
their contents with the Range of variables.
Calculate measures of Measures of central Demonstrated ability to:
central tendency tendency are calculated – prepare frequency tables and charts
and used to explain the – interpret frequency tables and charts
average of a set of data – calculate averages
– calculate range
– calculate standard deviation
Calculate measures of Measures of dispersion are
– graph statistical information
dispersion calculated and used to
explain the pattern of – analyse and interpret graphed data
variation of data Underpinning knowledge:
– mathematical symbols and diagrams
– mathematical processes
Graph statistical data Graphs are structured to
present food and beverage – estimation processes
processing data in a form – purpose and structure of statistical charts
suitable for analysis and and tables
interpretation – purpose of calculating averages
Food and beverage – distinction between types of averages
processing performance – purpose of measuring the dispersion of
and trends are interpreted values
from graphed information – purpose and structure of graphs

FDF 98

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to calculate and present statistical data given:
requirements
– formulae to calculate mean, mode and median
– formulae to calculate range and standard deviation
– conversion charts used in the workplace
– work tasks requiring calculation of averages and deviation
– workplace forms/documents/charts/graphs used for recording data
– statistical process control charts or similar records

– Measure and calculate routine workplace data
Co-requisites:

FDF 98

– There are no specific learning resources currently available for the food processing industry.
– Food Safety C (Hygiene & Sanitation D)
– Occupational Health & Safety C

FDF 98 173

FDF 98
Participate in a HACCP team
FDF OPTFS3 A
industry. This unit provides an introduction to the components of a
Hazard Analysis and Critical Control Points (HACCP) plan. This is
an unaligned unit and may apply at any level from AQF 3 and
above.
Range of variables
– Responsibility for the development of a HACCP plan would normally be shared by members of a
HACCP team.
– HACCP teams comprise a range of expertise including relevant technical support
– The HACCP program is consistent with recognised HACCP principles
– The scope of the HACCP plan depends on workplace requirements and may extend outside the
direct area of responsibility of the team participants
Identify hazards and Actual and potential food Part A of the Evidence guide identifies the skills
assess risks safety hazards are and knowledge to be demonstrated to confirm
identified according to food competence for this unit. Part B of the Evidence
safety plan guide outlines how this guide is to be applied.
The level of risk for each
Range of variables.
hazard is assessed to
determine significance Demonstrated ability to:
– construct a flow diagram
Control food safety Critical control points are – consult others to validate flow chart outcome
hazards identified – construct a hazard analysis table which
Critical limits or requires identification of types of hazards,
parameters are critical control points, hazard controls, risk
determined and validated assessment
– use a decision tree/process to identify which
Methods for monitoring control points are critical
each critical control point
– identify limits or parameters for each critical
are established
control point
Corrective action in the – develop a corrective action plan to include:
event of non-conformance ¾ describing corrective action required
is determined
¾ identifying responsibility for determining
Recording system is corrective action
established ¾ monitoring process to confirm corrective
action
¾ segregating non-conforming product
¾ recording corrective action required
¾ implementing any further corrective action
¾ developing a product traceability and
recall system
– win support through effective communication
of HACCP principles and procedures (cont.)
FDF 98

Develop a HACCP Procedures are developed Demonstrated ability to: (continued)
implementation plan to support the – identify competency requirements and
implementation of the food develop training plan
safety plan – training workplace personnel to understand
Corrective action plans are their roles and responsibilities for the
developed for implementation of HACCP
implementation where a
critical limit is exceeded
– overview of HACCP objectives and
Record keeping and implementation steps
documentation systems – the relationship between food safety and
are established HACCP
Review and auditing plan – the relationship between HACCP and
is established workplace procedures and codes of practice
such as Good Manufacturing Practice (GMP)
Implement a HACCP HACCP roles and
– the seven HACCP principles
plan responsibilities are
communicated to all levels – definition of common terms
of the organisation – awareness of scope of plan
– description of product including:
Competency requirements
to support implementation ¾ raw materials/ composition
are identified ¾ processing
¾ final product specification and
Resource requirements to
characteristics
support implementation
are identified and secured ¾ storage, distribution and shelf life
intended use
– importance of verification and relevant
methods and procedures
– communication channels and consultative
arrangements
– competency and training systems
– known food safety risks
– micro-biological, chemical and physical
hazards
– flow chart symbols
– consultative processes
– risk assessment including severity, likelihood
and significance
– food safety hazard control measures and
options for preventing, reducing or minimising
food safety hazards
– current technical and process knowledge to
determine options for addressing food safety
hazards
requirements problem solving techniques to
identify cause and options to remedy
problem(s)
– procedures for addressing non-compliance.
This includes product traceability and recall as
well as reporting responsibilities (cont.)

FDF 98

Contribute to HACCP plans are Underpinning knowledge: (continued)
continuous reviewed in response to – communication channels for providing advice
improvement any change or modification on food safety plan and procedures
which could alter hazard – procedures for developing or modifying
and risk profile operating procedures
All aspects of HACCP are – resource implications of HACCP
regularly reviewed to implementation
confirm performance – reporting requirements and procedures
against objectives – verification methods and procedures including
audit requirements and arrangements

Assessment guide
June 1995.
context.
Assessment context
provide an opportunity for the assessee to participate as a member of a HACCP team given:
– advice on quality and food safety legislation, codes and industrial awards and agreements
– procedures for developing or modifying specifications and other advice on food safety
requirements
– consultative mechanisms
– communication systems
– training system

FDF 98 177

Co-requisites:
Related units:
Where related units are required to support HACCP team responsibilities in the workplace, units


FDF 98
Pest prevention and control
FDF OPTPP3 A
industry. It applies to employees with responsibility for
implementation of a pest management program.
Range of variables
The range of variables provides further advice to interpret the scope and context of his unit of
– Implementation of pest control and prevention is part of an integrated pest management system
– Areas of pest control include bulk and non-bulk storage areas, equipment, production and
packaging work areas
– Pests include vertebrates and invertebrates such as birds, insects, rats and mice
– Pest control include fumigation, application of insecticides, dusts, gas and/or baits (using
registered controlled and generally available substances)
– Application equipment includes sprayers and misters and dosing equipment
– Additional equipment may be used to:
• test the level of fumigant in the atmosphere
• test pressures
• work in confined spaces
• fumigant generation equipment
• personal protective equipment
– Records are maintained to meet legal and company requirements
– Application of fumigants (including controlled atmospheres) and space sprays involves calculation
of volumes
Monitor the Inspections are conducted Part A of the Evidence guide identifies the skills
implementation of pest to monitor the and knowledge to be demonstrated to confirm
prevention measures effectiveness of pest competence for this unit. Part B of the Evidence
prevention measures guide outlines how this guide is to be applied.
Hygiene standards are
Range of variables.
maintained to meet
company requirements Demonstrated ability to:
– identify indicators of pest invasion and take
appropriate corrective action
and/or equipment
– monitor the implementation of housekeeping
and cleaning standards
– prepare pesticides for use as required
– set up and operate equipment as required.
This can include fumigation and other
pesticide application equipment.
– prepare and place baits
– safely dispose of pesticides, residues, empty
containers and pests
– maintain records (cont.)

FDF 98

FDF 98

Implement pest Procedures for the Demonstrated ability to: (continued)
elimination procedures elimination of pests are – follow procedures to measure and monitor
implemented pest populations. This typically includes
sampling, testing and recording data.
Records are maintained
– use instrumentation to measure the presence
Waste is collected, treated of airborne pesticides
and disposed of according Underpinning knowledge:
to company procedures – basic principles of integrated pest
management (IPM). These include
identification of pest hazards, establishment of
pest elimination methods and monitoring the
effectiveness of these measures.
– methods used to prevent pest invasion. This
includes physical and mechanical measures.
It also includes minimising conditions which
attract pests through housekeeping and
cleaning.
– characteristics and behaviour of each type of
pest at each life cycle stage
– conditions required by pests for survival
– range of methods and procedures used to
eliminate pests
– range of pesticides used in the workplace
– legislation, codes of practice and procedures
relating to the purchase, transport, storage,
use and disposal of pesticides
– safe procedures for handling pesticides and
dangerous goods. This can include handling
gas cylinders.
– methods used to minimise pest resistance to
elimination methods
– food safety issues relating to the use of
pesticides
– OHS issues relating to the use of pesticides

Assessment guide
June 1995.
context.

FDF 98 181
Assessment context
provide an opportunity for the assessee to implement a pest management program given:
requirements
– Material Safety Data Sheets and personal protective clothing and equipment
– procedures relating to the integrated pest management system
– cleaning schedule and procedures
– pest management program and procedures
– pest management compounds and equipment
– housekeeping procedures and cleaning schedule
– work area. This can include storage, production and/or packaging areas

Pre-requisites
Co-requisites
Related units
– Calculate and present statistical data
Where related units form an integral part of pest prevention and control in the workplace, these units

– Calculations C

FDF 98

FDF 98 183
Monitor the implementation of the environmental
FDF OPTEN3 A management program
industry. This unit covers the skills and knowledge required to
oversee the implementation of environmental management
principles and procedures relating to work responsibilities.
Range of variables
– Responsibility for monitoring environmental aspects and impacts relates to a whole work area or
system
– Non-conformance is used to refer to any occurrence which prevents work outcomes being
achieved within environmental parameters
– Involvement in monitoring the implementation of the environmental management system includes
participation in structured improvement programs and day-to-day problem solving
– An environmental aspect is any activity, product or service which has the potential to affect the
environment
– An environmental impact is the actual problem or consequence which results from an
environmental aspect

Monitor the Environmental This part of the evidence guide identifies the skills
implementation of the management requirements and knowledge to be demonstrated to confirm
environmental and procedures are competence for this unit. The assessment guide
management program communicated following outlines how this guide is to be applied.
It should be read in conjunction with the range of
Implementation of
variables.
procedures to support
environmental Demonstrated ability to:
management requirements
– observe environmental standards when
is monitored undertaking work responsibilities
Mentoring and coaching – identify and assess environmental aspects
support is provided to and impacts
support individuals/groups – monitor the implementation of effective
to implement the environmental controls
environmental
– monitor correct waste handling, treatment and
responsibilities disposal
– monitor observance of safe work practices
– take necessary action to respond to
emergency situations
– communicate information about environmental
issues
– support others to implement environmental
requirements
– maintain records in required format (cont.)

FDF 98
Monitor the implementation of the environmental management program

Respond to hazardous Actual and potential non- Underpinning knowledge:
situations conformance is identified – principles of environmental management
Procedures for controlling including conservation of energy and
environmental impacts are resources and control of environmental
implemented impacts
Environmental incidents – regulatory requirements

are promptly identified and – pollution generated by workplace
corrected processes including noise, air, odour
water and waste
Corrective action is
reported – safe chemical handling and storing
Causes of non- – emergency procedures

conformance are identified – factors which could affect impact and risks
Control measures are – risk assessment procedures
implemented to prevent – control procedures
recurrence – current technical and process knowledge
to determine options for addressing
environmental impacts
Contribute to Work practices and
continuous procedures are reviewed – problem solving techniques to identify
improvement to identify environmental cause and options to remedy problem(s)
aspects and impacts – communication channels for providing
advice on quality system
Impacts are prioritised to
be addressed based on – procedures for developing or modifying
risk assessment operating procedures
Options for controlling – reporting requirements, including auditing
environmental impacts are requirements
identified – workplace consultative arrangements
Environmental objectives
are compared against
performance to determine
opportunities for
improvement
Procedures for
implementing
improvements are followed

Assessment guide
June 1995.
context.

FDF 98
Assessment context
provide an opportunity for the assessee to oversee the implementation of environmental
management principles and procedures relating to work responsibilities given:
– environmental management policy, system/program and procedures
– advice on legislation and codes. This includes but is not limited to environmental protection and
dangerous goods legislation and water regulations
– advice on industrial awards and agreements
– site plans including relevant advice on drainage patterns, power sources,
– emergency plans and personnel
– procedures for developing or modifying specifications and other advice on environmental
requirements
– system of waste collection, treatment, recycling and disposal
– parameters for environmental performance
– reporting and related documentation procedures

– Implement environmental procedures
Co-requisites:
Related units:

FDF 98 187

– No specific learning resources are currently available for the food industry

FDF 98
Diagnose and rectify equipment faults
FDF OPTRM3 A
industry. It covers the competencies to locate and repair/replace
faulty components in equipment as agreed in the workplace.
Range of variables
– Preventative maintenance covering repairs/replacement of equipment components will be
conducted within workplace agreements
– Faults may occur in individual units, sub-systems or systems
– Tools and equipment used for repairs/replacements may include small hand tools, hand held
power tools
– Environmental aspects may include dust, noise, heat, waste handling

Locate equipment Unit/sub system/system Part A of the Evidence guide identifies the skills
faults performance is monitored to and knowledge to be demonstrated to confirm
identify presence of actual competence for this unit. Part B of the Evidence
and/or potential faults guide outlines how this guide is to be applied. Both
Built in test functions, fault
of variables.
indicators/alarms and error
codes are monitored and Demonstrated ability to:
appropriate maintenance – follow instructions in undertaking agreed
records are checked and maintenance tasks
reviewed
– prepare equipment and work area to conduct
Equipment faults are maintenance
detected using established – select and use hand and power tools to carry
fault diagnosis techniques out maintenance task
and procedures – apply fault diagnosis techniques to locate
Faults are recorded and/or actual/potential faults
reported according to – identify faulty equipment components
standard procedures – remove faulty components
– repair/replace and/or report faulty components
Repair and/or Equipment is isolated – verify completion of repair/replacement
replace faulty according to standard – wear personal protective clothing for
equipment procedures in maintenance work
components preparation for – clean maintenance tools/equipment
component repair/ – pack/store tools in designated location
replacement – maintain a clean and safe work area
– report/record maintenance information (cont.)

FDF 98

Repair and/or replace Faulty components are Underpinning knowledge:
faulty equipment removed using appropriate – purpose of routine preventative maintenance
components tools and techniques in – purpose and use of fault diagnosis techniques
accordance with standard and procedures
procedures – roles and relationships with others involved in
Faulty components are carrying out maintenance functions
repaired and/or replaced in – relationship of maintenance to other work
accordance with activities in the food processing plant
manufacturers’ – purpose and use of common hand and power
specifications and standard tools used for component repair/replacement
procedures – quality parameters to be achieved
Unit/sub-system/system is – significance of minimising equipment down
checked and tested to time
confirm that maintenance – common problems in conducting maintenance
has been completed to
– services used in maintenance
specifications
Tools are used according to – food safety factors in maintaining equipment
manufacturers’
– equipment isolation requirements
specifications to achieve
desired outcomes – environmental aspects related to maintenance
– waste handling requirements
Waste arising from
– consequences of incorrect/inadequate
maintenance is disposed as maintenance
per waste management
requirements – recording/reporting systems and processes
Maintenance information is
recorded in the company
reporting system

Assessment guide
• Assessment must take into account the food industry’s endorsed assessment guidelines and may use
June 1995.
workplace conditions, giving due regard for the key assessment principles of validity, reliability,
context.

FDF 98
Assessment context
provide an opportunity for the assessee to diagnose and rectify equipment faults in a food enterprise
given:
requirements
– tools, equipment and supplies used in minor routine preventative maintenance
– lubrication schedules
– equipment requiring maintenance
– services as required for minor routine preventative maintenance.

Pre-requisites:
– Apply occupational health and safety and safety principles and procedures
– Conduct routine preventative maintenance
Co-requisites:
– Monitor the implementation of the food safety program
– Monitor the implementation of the occupational health and safety system

– No specific learning resources are currently available for the food industry
– Food Safety D [Hygiene and Sanitation D]

FDF 98 191

FDF 98
Manage personal work priorities and professional
FDF OPTPL3 A development
Descriptor This is an optional unit for the food industry. It involves a person
managing their own performance and taking responsibility for their
professional development within the context of the organisation.
Range of variables
– Employees at this level will normally operate in a relatively diverse workplace environment in
which they use the organisation’s goals, objectives, plans, processes and systems, quality and
continuous improvement processes and standards, business and performance plans, defined
resource parameters, ethical standards
– Employees use commonwealth and/or state legislation, codes, awards, agreements and standards
relevant to the workplace and may include food standards, food safety, environment protection,
industrial relations, occupational health and safety, hazardous substances, licensing requirements,
weights and measures, export, import, quarantine and bond requirements, anti-discrimination,
sexual harassment, equal opportunity legislation.
– Learning opportunities may including mentoring, action learning, coaching, shadowing,
exchange/rotation, structured learning programs

Manage self Personal qualities and This part of the Evidence guide identifies the
performance serves as a role skills and knowledge to confirm competence for
model in the workplace this unit. The Assessment guide and context
following, outlines how this guide is to be
Personal goals and plans reflect
applied. It should be read in conjunction with the
the organisation’s plans, and
Range of variables.
personal roles, responsibilities
and accountabilities Demonstrated ability to:
Action is taken to achieve and – use available routine information appropriate
extend personal goals beyond to work responsibility
those planned. – manage work to achieve goals and results
Consistent personal performance – monitor/introduce ways to improve
is maintained in varying work performance
conditions and work contexts – assess own performance
– seek feedback and acts on constructive
advice
Set and meet Competing demands are
own work prioritised to achieve personal, – select and use available learning methods to
priorities team and the organisation’s goals maintain current competence
and objectives – use simple information management
systems
Technology is used efficiently and
– select and uses available technology
effectively to manage work
appropriate to the task
priorities and commitments
– use the key competencies to achieve results
(cont.)

FDF 98
Manage personal work priorities and professional development
Elements Performance criteria Evidence guide – Part A

Develop and Personal knowledge and skills is Underpinning knowledge:
maintain assessed against competency – legislative and industrial requirements and
professional standards to determine
responsibilities
competence. development needs and priorities
– priority setting
Feedback from clients and – competency standards
colleagues is used to identify and
– competency identification
develop ways to improve
competence – management development options and
opportunities
Management development – technology options and opportunities
opportunities suitable to personal – information systems
learning style(s) are selected and
used to develop competence – key competencies
Participation in professional
networks and associations
enhances personal knowledge,
skills and relationships
New skills are identified and
developed to achieve and
maintain a competitive edge

Assessment guide
June 1995.
context.

194 FDF 98
Assessment context
provide an opportunity for the assessee to manage personal work priorities and professional
development given:
– relevant legislation, codes, awards, agreements and standards
– enterprise goals and objectives
– information management systems
– planning systems
– professional development options and opportunities agreed by the enterprise
performance management systems

Co-requisites:


FDF 98 195

196 FDF 98
Work with temperature controlled stock
FDF OPTTS3 A
industry. This applies to working in stores designed for
temperature controlled stock.
This unit is based on the Transport and Distribution Training
Australia unit, Manage temperature controlled stock.
Range of variables
The range of variables provides further advice to interpret this unit of competence. It assumes:
– Work may be conducted in restricted spaces
– Goods requiring temperature control can include short and long term storage periods
– Work may involve exposure to chemicals, dangerous or hazardous substances

Store stock to meet Goods requiring Part A of the Evidence guide identifies the skills
temperature control temperature control are and knowledge to be demonstrated to confirm
requirements identified competence for this unit. Part B of the Evidence
Goods are located in Range of variables.
appropriate storage
temperature zone to meet Demonstrated ability to:
storage requirements – locate, interpret and apply relevant
information to determine product storage
requirements
Monitor and maintain The temperature of goods – identify storage requirements including
temperature of stock is monitored to confirm temperature limits, short and long term
within specifications temperature is within storage requirements and segregation and
specified limits co-storage requirements
Temperature of storage – identify temperature controlled storage
areas is monitored to facilities and temperature zones
confirm temperature is – use materials handling equipment in a
within storage zone limit temperature controlled environment
Short term storage times – follow procedures to measure temperature of
are complied with for product. This can include use of
transit stock instrumentation such as required to take core
temperatures
Goods handling – use instrumentation, such as temperature
procedures to maintain gauges, to monitor stores and zone
temperature control are temperatures
implemented – apply problem solving skills to identify likely
causes of out-of-specification temperatures
– identify and report out-of-standard
temperatures
specification temperatures including
implementation of procedures to segregate
damaged product (cont.)
© Australian National Training Authority cxcvii
FDF 98
Identify and rectify Out-of-specification store Underpinning knowledge:
problems or product temperatures – temperature control storage facilities. This
are identified, rectified includes temperature zones within stores
and/or reported – short and long term storage requirements of
Damaged product is products
segregated – monitoring procedures and instrumentation
– stock handling procedures including stock
rotation and procedures for identifying,
segregating, and disposing of damaged stock
– notification, recording and reporting
requirements
– operating procedures for goods handling
equipment
– control points, including food safety, quality,
legislative and critical control points as
identified by food safety plan
– food safety risks and controls
procedures

Assessment guide
1995.
and flexibility.
context.
cxcviii © Australian National Training Authority

FDF 98
Assessment context
an opportunity for the assessee work with temperature controlled stock given:
requirements
– temperature storage specifications
– stock handling and rotation systems
– controlled temperature storage facilities
– goods requiring storage
load shifting equipment as required
personal protective clothing and equipment
sampling and testing schedules where appropriate
documentation and record keeping system

Pre-requisites
Use product knowledge to complete work operations
Co-requisites
Monitor the implement the food safety plan

Materials Handling C (in part)
Quality Assurance B and C (in part)
Food Safety C (Hygiene and Sanitation D)
Industrial Communication C
Occupational Health and Safety C
Quality Assurance
© Australian National Training Authority cxcix

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Food

NATIONAL FOOD INDUSTRY

© Australian National Training Authority 1

© Australian National Training Authority

Published by: Australian Training Products Ltd

2 © Australian National Training Authority

INDEX TO: Core Units

UNIT CODE UNIT TITLE PAGE NO.

FDF CORCOM1 A Communicate in the workplace 1

FDF CORNUM1 A Apply basic mathematical concepts 5

FDF COROHS1 A Apply safe work procedures 7

FDF CORQA1 A Apply basic quality assurance practices 11

FDF CORFS1 A Apply basic food safety practices 15

FDF OPTTW1 A Work in a team to achieve designated tasks 19

FDF OPTHS1 A Manually clean and sanitise equipment 21

FDF OPTRM1 A Conduct minor routine preventative

TDT A1497 A Use basic product and store knowledge to

TDT D197 A Shift materials safely 33

TDT D297 A Use manual handling equipment 37

FDF OPTCW1 A Operate a container washing process 41

FDF CORCOM2 A Collect, present and apply workplace

FDF COROHS2 A Implement occupational health and

FDF CORQA2 A Implement the quality system 53

FDF CORFS2 A Implement the food safety plan 57

TDT K297 A Use information technology devices in

FDF OPTTW2 A Participate in teams 65

© Australian National Training Authority 3

FDF OPTNUM2 A Measure and calculate routine

FDF OPTST2 A Apply sampling techniques 71

FDF OPTRT2 A Conduct routine tests 75

FDF OPTHS2 A Clean and sanitise equipment 79

FDF OPTEN2 A Implement environmental procedures 83

FDF OPTWT2 A Operate waste treatment process 87

FDF OPTRM2 A Conduct routine preventative maintenance 91

FDF OPTSG2 A Operate the steam generation process 95

FDF OPTPL2 A Plan to meet work requirements 99

TDT D397 A Handle dangerous and hazardous goods 103

FDF OPTUB2 A Load and unload bulk materials 107

TDT D497 A Load and unload goods 111

TDT D1097A Operate a fork lift 115

FDF OPTPE2 A Operate palletising equipment 119

FDF OPTOP2 A Operate pumping equipment 123

FDF CORCOM3 A Analyst and convey workplace information 127

FDF COROHS3 A Monitor the implementation of

FDF CORQA3 A Monitor the implementation of the

FDF CORFS3 A Monitor the implementation of the

FDF OPTTW3 A Facilitate teams 143

FDF OPTPT3 A Prepare for training 147

FDF OPTDT3 A Delivery training 151

FDF OPTRT3 A Review training 155

4 © Australian National Training Authority

FDF OPTAT3 A Conduct assessment in accordance with

FDF OPTNUM3 A Calculate and present statistical data 165

FDF OPTFS3 A Participate in a HACCP team 169

FDF OPTPP3 A Pest prevention and control 173

FDF OPTEN3 A Monitor the implementation of the

FDF OPTRM3 A Diagnose and rectify equipment faults 181

FDF OPTPL3 A Manage personal work priorities and

FDF OPTTS3 A Work with temperature controlled stock 189

© Australian National Training Authority 5

6 © Australian National Training Authority

Communicate in the workplace

© Australian National Training Authority 7